April 30, 2010
I’m bummed that this picture came out so bad because this Shrimp Marsala was SO good. It doesn’t do the recipe justice. But, if you can look beyond the photo, trust me, you’ll be happy.
I’ve been recently craving food of my Jersey youth, mostly Italian-America classics like Eggplant Parmesan and Chicken Marsala. [Insert Sopranos reference here.] Since I’ve been trying to cut down on chicken as a go-to protein, I decided to make Marsala using shrimp. Not only is it quick and easy (no cutting and flour coating chicken for this recipe), but shrimp is, as I recently discovered, nutritionally dense and, for those of you watching, not bad for your cholesterol.
I served this with a grain mix from Trader Joe’s (Israeli couscous, quinoa, baby chickpeas and some other stuff), but would go more traditional with linguini next time. No matter what you serve this with, though, it’s utterly delicious! Give it a try this weekend.
(can be served to kids 12+ mos)*
18 large shrimp, cleaned & deveined
2 Tbsp olive oil
1/2 c chopped shallots
1/2 c chopped celery
1 Tbsp fresh thyme
salt & pepper
1 c chopped, fresh Roma tomato
1 c Marsala cooking wine
8 oz sliced cremini mushroom
3 Tbsp heavy cream
1. If using frozen shrimp, place in a colander and run under warm water for about 3 minutes, thawing shrimp. Set aside. Heat olive oil in a large pan over medium high heat. Add shallots and celery. Saute until shallots are translucent. Add thyme and cook 2 more minutes, until shallots begin to caramelize.
2. Add shrimp, season with salt and pepper. Cook until they just turn pink throughout. Remove shrimp from pan and set aside.
3. Add tomato to the pan. Saute for 3 minutes, allowing tomato to release its juice and incorporate with the onion and celery. Add marsala and bring to a boil. Reduce heat to medium, cover and simmer for 5 minutes.
4. Uncover and add mushrooms. Cook for 5 minutes before stirring in heavy cream. Return shrimp to pan. Cook until sauce thickens a bit, 10 minutes or so.
*Note: Because shrimp is considered highly allergenic, some recommend waiting until 12 months to introduce it. Others suggest even longer (3+ years). That said, food introduction recommendations are changing, as mounting evidence suggests there is little benefit in delaying even allergenic foods for children with no personal or family history of food allergies. Read more about my age categories and speak to your pediatrician about what’s right for your child.