Shrimp in Tomato & Caper Sauce
Gamberetti al Sugo

Serves: 6

2 pounds medium-sized shrimp (peeled and de-veined)
Coarse grained salt
1 lemon

For the sauce
1 medium red onion (chopped)
2 medium cloves garlic (minced)
1 small fennel bulb (julienne)
½ cup olive oil
1 pound very ripe tomatoes or 1 pounds drained canned tomatoes, preferably imported Italian
3 tablespoons lemon juice
Salt
Freshly ground black pepper

Plus
4 tablespoons pine nuts
6 tablespoons capers salt cured (rinsed)
8 bay leaves

Peel and de-vein the shrimp
Set aside in refrigerator until needed

Meanwhile prepare the sauce
Place a medium sized skillet with oil over medium heat
When warm add the onion, garlic and fennel
Sauté for 15 minutes
Stir every so often with wooden spoon
Add tomatoes to pan
Cook for 15 minutes
Stir every so often with wooden spoon
Season with salt and pepper

Preheat oven to 375°
Add pine nuts and capers to skillet
Cook for 10 minutes more
Transfer contents of skillet to medium terra-cotta or glass baking dish.
Arrange all the shrimp over the sauce
Distribute Bay leaves over shrimp, squeeze lemon over shrimp and bake, covered, for 15 minutes, depending on size of shrimp.
Remove shrimp from oven
Discard the bay leaves
Mix very well
Serve sprinkled with basil and parsley leaves

Wine Recommendation:
Bolla Pinot Grigio
To learn more about Bolla Wines of Italy visit Bolla.com.
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