Catholic Recipe: Shrimp Marsala
This shrimp in marsala sauce can be served over pasta or rice. This is a delicious Friday night dinner.
Dredge shrimp in flour; sauté in oil 3 minutes. Drain shrimp, reserving oil. Add wine to shrimp; simmer 5 minutes or until shrimp is nearly done. Add reserved oil, tomato paste mixed with water, scallion, salt, and pepper; simmer 5 minutes longer or until shrimp is done. Stir in lemon juice. Makes 4 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965