JUMBO SHRIMP MARSALA HOUSEWIFE-STYLE

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
1/4 teaspoon hot red pepper flakes
1 bay leaf
2 pounds jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
Fennel fronds for garnish (optional)

In a 10- to 12-inch saute pan, heat olive oil over medium-high heat until almost smoking.

Add red onion and celery and cook until softened. Add tomatoes, pine nuts, currants, capers, marsala, fennel seeds, red pepper flakes and bay leaf and bring to a boil.

Remove pan from heat and lay shrimp in one layer in tomato mixture. Cover, place over low heat and simmer 4 minutes.

Remove from heat, season with salt and pepper to taste, and allow to stand 5 minutes, covered. Remove bay leaf.

Serve warm, or allow to cool to room temperature. Garnish with fennel fronds, if using.

Makes 4 servings
Source: Molto Italiano: 327 Simple Italian Recipes to Cook at Home by Mario Batali