Hot Shrimp A La Sardi For 2

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 2
• 1/2 cup dry 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

Recipe

• 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 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.