Hot Shrimp a La Sardi for 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."
 
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Ready In:
2hrs 30mins
Ingredients:
18
Serves:
2
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ingredients

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directions

  • FOR HOT SHRIMP A LA SARDI: Preheat oven to hot 400°F.
  • Poach: 12 medium shrimp in simmering water for 5 minutes. Drain and remove shells and dark vein running down backs. Set aside.
  • FOR THE SAUCE: Heat: 1 cup Sardi’s meat sauce and 1/2 cup dry white wine. Stir in: 1 clove garlic, minced.
  • PRESENTATION:

  • 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.
  • 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.
  • FOR SARDI’S MEAT SAUCE: Preheat oven to 350°F
  • 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.
  • 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.
  • Spread over meat and continue to cook in oven for 15 minutes longer.
  • Remove meat mixture from oven and transfer to a large saucepan.
  • 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.
  • A Treasury Of Great Recipes by Mary and Vincent Price.

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