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Shrimp Marbella

4 to 6 servings



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Ingredients:



  • 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




Steps:



  • 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.