Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
pound large shrimp, peeled with tails on Salt
and ground black pepper Pinch
red pepper flakes Zest
and juice 1 orange 1/3
cup Marsala wine
Directions:Add the oil to a large
skillet over medium-high heat and sauté the shrimp until they turn pink.Season with salt, pepper, and red pepper
flakes. Add the Marsala wine, orange zest and
juice, and reduced by half, about 1-2 minutes. Serve with rice, potatoes or polenta.
The sweetest of the Marsala
wine with the orange zest, gives a special flavor to this shrimp dish. You can
serve this dish as an entrée or appetizer. Be sure the shrimp is dry before you
sauté. Sautéed wet shrimp dilutes the sauce and does not allow the shrimp to caramelized
properly for best taste.