Rustic Sicilian Shrimp with Wine

(Gamberoni alla Casalinga Siciliana)


This is a lighter version of many Italian shrimp dishes. No heavy sauce or super garlicky flavor. We love it over rice or pasta to soak up the juices, or you could serve it with crusty bread. Barb L.

Serves: 4


1/4 cup Flying Olive Mild-Medium Single Varietal Extra Virgin Olive Oil, or a spicy extra virgin such as Chipotle (mildly spicy) or Harissa (medium spicy, or a Combination of Choice

1 medium onion, cut into 1/4-inch dice

1 rib celery with leaves, cut into 1/2-inch dice

4 medium plum tomatoes, roughly chopped

1 Tbsp raw pine nuts

1 Tbsp currants or raisins, if dried, soak in warm water for 20 minutes and drain before using

2 Tbsp small capers, rinsed and drained, or roughly chopped larger capers

1 cup dry white wine

½ tsp fennel seeds

¼ - ½ tsp hot red pepper flakes, optional. If you’ve used a spicy olive oil, you may want to reduce or omit these.

1 bay leaf

2 pounds shrimp, peeled and deveined, larger are better, but use what you have. (The photo shows 41-50 size)

Salt and freshly ground black pepper

Rice or small-medium pasta for serving


In a 10- to 12-inch sauté pan, heat the olive oil over medium-high heat until almost smoking. Add the onion and celery and cook until softened. Add the tomatoes, pine nuts, currants/raisins, capers, wine, fennel seeds, red pepper flakes, and bay leaf and bring to a boil.

Remove the pan from heat and lay the shrimp in one layer in the tomato mixture. Cover, set over low heat, and simmer for 2-4 minutes, depending on the size of the shrimp, or until just cooked. Remove from the heat, season with salt and pepper to taste, and allow to stand for 5 minutes, covered.

Serve warm over pasta or rice or allow to cool to room temperature.

Submitted by Barb L.