4 to 6 servings
24 ounces Contessa large Uncooked Shrimp, thawed
3/4 head of garlic, peeled and finely pureed
3/4 cup pitted prunes
3 tablespoons dried oregano
Coarse salt and fresh ground black pepper, to taste
6 tablespoons red wine vinegar
6 tablespoons olive oil
6 tablespoons pitted Spanish green olives, pitted
6 tablespoons capers with a bit of juice
4 bay leaves
3/4 cup brown sugar
3/4 cup white wine
3 tablespoons Italian parsley or fresh cilantro, finely chopped
In a large bowl combine shrimp, garlic, prunes, oregano, salt and pepper, vinegar, olive oil, olives, capers and bay leaves. Cover and refrigerate overnight.
Pre-heat oven to 350°F.
Arrange single layer of shrimp in a large, shallow baking pan(s) and evenly spoon marinade over shrimp.
Sprinkle shrimp with brown sugar and add white wine.
Bake for about 45 minutes (or until shrimp turn orange outside and opaque white inside), frequently basting with pan juices.
With a slotted spoon transfer shrimp, prunes, olives, and capers to a serving platter. Lightly spoon pan juices over shrimp and generously sprinkle with parsley or cilantro.
Transfer remaining pan juices into a sauce boat.
Posted on 09/29/2015 at 12:43:00 AM