- Chef's Knife: A versatile chef's knife for efficient cutting and slicing of ingredients.
- Sauté Pan: Ideal for sautéing shrimp and preparing Marsala sauce, with a wide base to distribute heat evenly.
- Heavy-Duty Cutting Board: A sturdy cutting board that can handle the rigors of chopping and dicing various ingredients.
- Measuring Cups & Spoons Set: Essential for precise measurements in cooking, ensuring recipe accuracy.
- Wooden Spoon: A durable wooden spoon suitable for stirring sauces without scratching non-stick pans or woodware.
- Non-Stick Skillet: Handy for making Marsala and avoiding sticking, especially useful if the original pan isn't available.
- Saucepan with Lid: For simmering sauces and reducing liquids to achieve desired consistency.
- Oven-Safe Baking Dish: Useful for baking or roasting components of the dish if required, such as vegetables.
- Measuring Spoon (1/4 Tsp): For finer measurements in cooking and seasoning recipes to perfection.
- Digital Kitchen Scale: Ensures precise ingredient portions for consistent results, especially with delicate seafood dishes like shrimp.
- Food Processor: Can be used to chop or process various components of the recipe more quickly and efficiently.
1/4 cup extra-virgin olive oil
1 medium red onion, cut into 1/4-inch dice
1 rib celery with leaves, cut into 1/2-inch pieces
4 medium plum tomatoes, roughly chopped
1 tablespoon pine nuts
1 tablespoon currants
2 tablespoons small capers, rinsed and drained
1 cup dry marsala
1/2 teaspoon fennel seeds
1/2 teaspoon hot red pepper flakes
1 bay leaf, preferably fresh
2 pounds jumbo (U-12) shrimp, pealed and de veined
Salt and freshly ground black pepper
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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