Hot Shrimp a La Sardi for 2 |
|
 |
Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 2 |
|
This is the most special of Sardi’s first courses, a dish that is their own invention. This recipe has Sardi’s meat sauce. This makes 6 cups but you can freeze what you don’t use for the shrimp. This sauce is excellent just as it is, served on spaghetti or any of the pastas. Ingredients:
1/2 cup dry white wine |
1 garlic clove |
12 medium shrimp |
2 slices bread |
1 tablespoon butter |
1/2 teaspoon minced garlic |
1 lb ground beef |
1/4 lb ground veal |
1/4 teaspoon sage |
1/4 teaspoon oregano |
1 tablespoon salt |
1/2 teaspoon pepper |
1 onion, ground |
1/4 lb mushroom, ground (4 medium) |
3 garlic cloves, ground |
4 cups canned tomatoes |
1 cup tomato puree |
1/2 cup tomato paste |
Directions:
1. FOR HOT SHRIMP A LA SARDI: Preheat oven to hot 400°F.
2. Poach: 12 medium shrimp in simmering water for 5 minutes. Drain and remove shells and dark vein running down backs. Set aside.
3. FOR THE SAUCE: Heat: 1 cup Sardi’s meat sauce and 1/2 cup dry white wine. Stir in: 1 clove garlic, minced.
4. PRESENTATION:.
5. Trim the crusts from: 2 slices bread and cut into triangle halves. Saute until golden in: 1 Tablespoon butter to which has been added: 1/2 teaspoon minced garlic.
6. Take 2 individual au gratin dishes. Place 6 cooked shrimp in each and cover with hot sauce. Arrange 2 garlic croutons like wings in center of dish and heat in hot oven for 10 minutes, or until sauce is very hot and bubbly. Serve immediately. Serves 2.
7. FOR SARDI’S MEAT SAUCE: Preheat oven to 350°F
8. Mix: 1 pound ground beef and 1/4 pound ground veal. Spread meat in a baking pan and cook in the moderate oven for 20 minutes. Stir and continue to cook for 10 minutes longer.
9. In a saucepan combine: 1/4 teaspoon sage, 1/4 teaspoon oregano, 1 Tablespoons salt, 1/2 teaspoon pepper, 1 onion, ground, 1/4 pound mushrooms, ground, and 3 cloves garlic, ground. Heat, stirring, on top of stove.
10. Spread over meat and continue to cook in oven for 15 minutes longer.
11. Remove meat mixture from oven and transfer to a large saucepan.
12. Add: 4 cups canned tomatoes, 1 cup tomato puree, and 1/2 cup tomato paste. Mix well, bring to a boil, and simmer for 1 1/4 hours. Correct seasoning with salt, cool, and store in refrigerator, where it will keep for at least a week, or in freezer. Reheat when needed.
13. A Treasury Of Great Recipes by Mary and Vincent Price.
|
|