Shrimp Marbella

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.