Shrimp Marsala

Shrimp Marsala

Holy cow…as I sit here and write this post we have had 18 inches of snow fall, and 50-60 mph wind gusts and it’s still snowing and blowing everywhere.  There are snow drifts that are 4-5 feet tall, the police have closed the roads, and the fire department is rescuing people on snowmobiles!  No one is going anywhere today, and tonight the temperature is going to drop to -10 degrees.  Ah life in the Midwest, you have to love it to live here!!

On to the food for the day, Shrimp Marsala I love this appetizer.  Simple and quick with subtle sweetness, the grapes in this recipe really pack a nice punch in the flavor department.  I first had this at Harry Caray’s in Chicago about 18 years ago, and I have been in love since.  I have it every time I go there and I have tried to duplicate it, and this recipe is as close as it gets.

Ingredients

Shrimp- 8 (16-20’s peeled and deveined)

Olive oil- 2 tbsp

Grapes- ½ cup

Marsala wine- ½ cup

Flour- ¼ cup

Salt & pepper- to taste

Parsley- for garnish   

Method to the Madness

1)      Lightly coat the shrimp with the salt & pepper and gently toss with the flour. In a sauté pan add the olive oil over medium high heat. Add the shrimp and cook on one side for 2 minutes, then flip and cook for another minute.

2)      Add the Marsala and reduce by half, about two minutes. Add the grapes and cook for 30 seconds, remove from heat and plate. Garnish with the parsley.

3)      ENJOY!!!   

Shrimp Marsala