Shrimp Marsala, Part 1

Tonight's dinner was a shrimp dish with a few new twists.  The new ingredient for this dish was marsala wine, which is a sweet dessert wine.  The taste and color reminded me a lot of sherry.  The other new thing was coating the shrimp with flour before cooking them.

To create this dish, I coated some large (in comparison to my normal choice of medium) shrimp with flour, and seared in a skillet with olive oil for 1 minute on each side.   After each side of the shrimp were seared, I added in some sliced mushrooms and the marsala wine.  I let the sauce thicken for about 5 minutes, and finally mixed in some chopped parsley.

One of the issues with this recipe is that what I actually did was quite a bit different then what was actually written, and I think part of the issue was because I reduced the number of servings, and things don't always translate well.  This was particularly true with the amount of marsala they recommended to add; they said to use 1/4 cup, but I ended up adding about 3/4 cup instead.  I also used a smaller size of shrimp than they probably recommended, so I had to adjust the searing time for that.

The completed dish tasted very sweet, and the flavor combination would probably work very well with pineapple added to it.  I'm not entirely sure whether it would really make it better, but the pineapple wouldn't be out of place.  Jeff and I didn't care for the taste of the "breading" on the shrimp, but we agreed it was likely necessary for the sauce to thicken like it had.  

I'll try this again next week with the revised changes.