Hot Shrimp A La Sardi
Servings: 2 servings Ingredients: 1 cup Sardis meat sauce (recipe below) 1/2 cup dry white wine 1 clove garlic 12 md. shrimp 2 slices bread 1 tbsp. butter 1/2 tsp. minced garlic Sardi's Meat Sauce: 1 lb. ground beef 1/4 lb. ground veal 1/4 tsp. sage 1/4 tsp. oregano 1 tbsp. salt 1/2 tsp. pepper 1 onion, ground 1/4 lb. mushrooms, ground (4 medium) 3 cloves garlic, ground 4 cups canned tomatoes 1 cup tomato puree 1/2 cup tomato paste 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 Sardis 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. This is the most special of Sardis first courses, a dish that is their own invention. This recipe has Sardis meat sauce. This makes 6 cups but you can freeze what you dont use for the shrimp. This sauce is excellent just as it is, served on spaghetti or any of the pastas. A Treasury Of Great Recipes by Mary and Vincent Price -- -- _______________________________________________ Get your free email from http://mail.doramail.com Powered by Outblaze Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/HERB-RECIPE/ <*> Your email settings: Individual Email | Traditional <*> To change settings online go to: http://groups.yahoo.com/group/HERB-RECIPE/join (Yahoo! ID required) <*> To change settings via email: mailto:[EMAIL PROTECTED] mailto:[EMAIL PROTECTED] <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
