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Shrimp Marsala

Summary

Yield
Servings
SourceSicily the Cookbook
Prep time30 minutes
RegionItaly

Description

Shrimp MarsalaThis is another of those dishes that you see more often in American restaurants than in Italian ones, but this one is authentically Sicilian, as Marsala wine comes from Marsala town on the western tip of Sicily.

The original recipe calls for grilling the shrimp on skewers, but I do this even in inclement weather by pan-frying the shrimp instead. 

Ingredients

16ozLarge Shrimp (shells removed)
1⁄2cFlour (seasoned for dredging)
1⁄2tcornstarch
1eaLemon, juice of
1tHoney
1tWhite wine vinegar
1⁄2cSweet Marsala

Instructions

  1. Dredge the shrimp in the flour and saute in butter until done.
  2. While the shrimp are cooking, combine the cornstarch and the lemon juice, and then stir in the honey and vinegar.
  3. When the shrimp are finished, move them to a platter and pour the Marsala into the pan, stirring to scrape up any good bits.
  4. Stir in the sweet-sour mixture and heat until it thickens a little.
  5. Pour the hot sauce over the shrimp and serve immediately.

Notes

There's some pretty bad Marsala in supermarkets. Florio is a good brand of Marsala, if you can find it. They make both dry and sweet Marsala; this recipe uses the sweet, but the dry Marsala is a nice aperitivo before dinner (or while cooking...)
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  • By John at 11/15/2020 - 13:37
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