Shrimp Marsala

By John, 15 November, 2020
Region
Italy
Description

Shrimp MarsalaThis is another of those dishes that you see more often in American restaurants than in Italian ones, but this one is authentically Sicilian, as Marsala wine comes from Marsala town on the western tip of Sicily.

The original recipe calls for grilling the shrimp on skewers, but I do this even in inclement weather by pan-frying the shrimp instead. 

Yield
2 Servings
Preparation time
30 minutes
Ingredients
16 oz Large Shrimp (shells removed)
1⁄2 c Flour (seasoned for dredging)
1⁄2 t cornstarch
1 Lemon, juice of
1 t Honey
1 t White wine vinegar
1⁄2 c Sweet Marsala
Instructions
  1. Dredge the shrimp in the flour and saute in butter until done.
  2. While the shrimp are cooking, combine the cornstarch and the lemon juice, and then stir in the honey and vinegar.
  3. When the shrimp are finished, move them to a platter and pour the Marsala into the pan, stirring to scrape up any good bits.
  4. Stir in the sweet-sour mixture and heat until it thickens a little.
  5. Pour the hot sauce over the shrimp and serve immediately.
Notes
There's some pretty bad Marsala in supermarkets. Florio is a good brand of Marsala, if you can find it. They make both dry and sweet Marsala; this recipe uses the sweet, but the dry Marsala is a nice aperitivo before dinner (or while cooking...)
Source
Sicily the Cookbook