Catholic Recipe: Shrimp Marsala
This shrimp in marsala sauce can be served over pasta or rice. This is a delicious Friday night dinner.
DIRECTIONS
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
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