Shrimp Marsala

Darnoc · February 2008

Has any one done this on the Egg?

FlaPoolman · February 2008

I havent but would like to try. Doing blackened Swordfish for the wife tonight and was trying to come up with something with shrimp for myself. Have about 4 pounds in fridge now. If no replies I have to eggsperment.
Pat

lowercasebill · February 2008

tequila/lime shrimp [margharita shrimp] have any interest to you?
bill

BlueSmoke · February 2008

Not on the Egg, but... Mario Batali has a good recipe. Like the other marsalas I've made, it's a quick pan sauce. Unlike chicken, veal, etc., the shrimps only stay on the fire for 2 to 3 minutes. What are you looking to add by using the Egg?

Darnoc · February 2008

After I made that post it did not dawn on me that this is a dish you usually to on the stove top but I have done chicken Marcela on the egg with a wok and brown the chicken with butter
salt and pepper and remove it and then proceed. to add the wine and mushrooms and cook them down till the dish is done and put the chicken back into the mix.I must have had to much time on my hands that day.The cook was good.But after the fact to do shrimp Marcella for most of us would be less stressful to do it inside.

FlaPoolman · February 2008

Sorry for the delay. Yea I'd love the recipe
Thanks
Pat

lowercasebill · February 2008

shrimp
1/4 cup each: lime juice, tequila, water,
1tbs olive oil
1/4tsp salt.
[original recipe calls for 1/4 cup minced onion i leave this out]
marinade for 10 minutes
pour off the marinade and put in sauce pan simmer 5 minutes
grill the shrimp [skewer if you want ]
serve shrimp on rice drizzle with simmered marinade
to be truthful i make margharitas [no sugar] take some and add olive oil for the marinade, and drink the rest. then grill the shrimp as an appetizer and pass on the rice

this is a very forgiving recipe. the only 'rule' is do not marinate too long or the lime juice will 'cook' the shrimp like cerviche/

FlaPoolman · February 2008

I'm glad you didn't forget the chef in that one. Might have to try it a few times till I get it right.

Think 2 bottles is enough practice? :woohoo:
Thanks
Pat

Darnoc · February 2008

Chicken and mushroom Marsala

3 whole boneless chicken breasts with skin about
2 1/2 pound halved
1 1/2 tbl olive oil
3 1/2 tbl butter
1 medium onion sliced thin
1 lb mushrooms,sliced thin
1/2 cup marsala wine
1 cup chicken broth
2 tbls minced parsley

Pat chicken dry and season with salt and pepper and brown it in the wok or iron skillet over moderately high heat but not smoking and brown in two batches.Transfer to a large plate as browned.

Discard all but 1 T fat from wok or skillet and saute onion and mushrooms,stirring occasionally,until the liquid from mushrooms is evaporated.Add Marsala and cook mixture untill the Marsala is almost evaporated.Add broth and chicken with any juices that were on the plate and simmer,turning once,untilcooked through,about 15 minutes.Transfer to a platter.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup.Spooon mushroom sauce around chicken and sprinkle with parsley.

Enjoy.

May the lump stay hot and not go out.

Shrimp Marsala

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