Shrimp Marsala
306 days ago
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This recipe was a happy accident since we usually make veal Marsala, but tried shrimp instead and instantly fell in love with it. It is rich and savory with a slight taste of sweet.
This Shrimp Marsala is a restaurant-quality meal that is sure to impress your dinner guests.
Mise en Place
Chop and measure out all your ingredients before you start. This is a process called mise en place (MEEZ-ahn-plahz), which basically means “set up.” It allows things to run smoothly while making the dish, since everything is ready to add as you go.
Start by using a good prep knife, like the 7-5/8″ Petite Chef, to chop the onion and garlic.
We like to leave the mushrooms whole, but if you want to chop them you can, just keep them in larger pieces since they’ll cook down a bit.
Preparing the Shrimp
A key to success with this Shrimp Marsala is to not overcook the shrimp, so keep a watchful eye. Cooking it too long can make it rubbery.
Use deveined, jumbo shrimp with the tails removed. You can buy the shrimp already deveined or use the sharp, pointed tip of Cutco’s 2-3/4″ Bird’s Beak Paring Knife to devein it yourself.
Pat the shrimp dry and then lightly coat it in flour before tossing into a preheated pan with some extra-virgin olive oil and butter.
Once the shrimp has been sautéed, remove it from the pan. Add more butter and then toss in the onions to cook until translucent. Add in the mushrooms, garlic, salt and pepper, and cook for a couple of minutes. The Marsala wine, thyme and chicken broth go in next.
Let it all simmer for about 10 minutes to cook down the liquid. If you want to thicken it up a bit you can add a slurry made from flour and water. Then, at the end of simmering, add a splash of half-and-half. Don't leave it out, it adds the nicest subtle flavor that you can’t quite identify but know it is missing if not there.
Place the shrimp back into the pan to cook another four minutes and then serve.
What we really like about this Shrimp Marsala is that it comes together quickly and is an all-in-one meal.
You can also replicate the sauce for chicken, steak, pork or any other fish or shellfish you like.
Ingredients
- 8 ounces of jumbo shrimp, deveined, tails removed
- Flour for coating shrimp
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons butter, divided
- Salt and pepper, to taste
- 1 yellow onion, chopped
- 2 8-ounce baskets of mushrooms
- 4 garlic cloves, chopped
- 3/4 cup Marsala wine
- 6 fresh thyme sticks
- 1 cup chicken broth
- 2 tablespoons all-purpose flour, if needed
- Splash of half-and-half
- 3 tablespoons chopped fresh parsley
Directions
- Lightly coat shrimp in flour and set aside on a plate.
- In a medium skillet over medium heat, add the olive oil and 1 tablespoon butter, heating until butter is melted.
- Add the shrimp to the hot pan and lightly fry for approximately 2 minutes. Flip the shrimp and add salt and pepper, to taste. Fry for another 2 minutes, stir and remove shrimp to a plate and set aside.
- Add the remaining 3 tablespoons of butter to the already hot shrimp pan and sauté the onion until translucent.
- Add the mushrooms, garlic, salt and pepper, to taste, and cook for about 2 minutes.
- Add the Marsala wine and fresh thyme, stir for 1 to 2 minutes and add the chicken broth.
- Cook down the liquids and simmer for about 10 minutes. If you want to thicken up the liquid, add 2 tablespoons of flour to some water and add to the pan, stirring to incorporate.
- After simmering, add a splash of half-and-half and stir for 1 minute.
- Add the shrimp back into the pan and allow to finish cooking for about 4 minutes.
- Garnish with parsley and serve!
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