Shrimp Marsala from ZaZa's

Zazas Shrimp Marsala

  • 1 1/2 pounds large Shrimp
  • 4 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 glass (6-ounces) Marsala
  • Chili flakes
  • 2 tablespoons torn basil leaves
  • Lemon wedges


Peel and de-vein the shrimp.

In a 12 to 14-inch pan heat the olive oil. Lay in the shrimp in 1 layer. Season with salt and pepper. Top with celery, onion, tomatoes, currants, capers, and pine nuts. Heat through. Toss and deglaze with Marsala wine. Serve with lemon wedges.