Best Shrimp Sardi Recipes

Hot Shrimp a La Sardi image

Provided by Mikekey *

Time 25m

Number Of Ingredients 7

12 medium shrimp, in shells
1 c meat sauce (see description)
1/2 c dry white wine
1 clove garlic, minced
2 slice bread, cut into triangle halves
1 Tbsp butter
1/2 tsp minced garlic

Steps:

1. Preheat oven to 400F.
2. Poach the shrimp in simmering water for 5 minutes. Drain and remove shells and devein. Set aside.
3. Heat meat sauce and wine in saucepan. Add the 1 clove of garlic.
4. Trim the crusts from the bread. Melt butter in skillet and add 1/2 teaspoon of garlic. Saute bread until golden.
5. Place 6 shrimp in each of 2 au gratin dishes. Cover with hot meat sauce. Arrange 2 garlic bread slices like wings in center of each dish. Heat in oven for 10 minutes, until sauce is bubbly.

Shrimp Sardi image

Provided by Vickie Parks

Categories Seafood

Time 1h

Number Of Ingredients 21

8 Tbsp olive oil, divided
1 yellow onion, chopped
1 carrot, chopped
1 stalk(s) celery, chopped
5 clove garlic, minced
1 1/2 lb jumbo shrimp, peeled and deveined (reserve the shells for use in step #2)
1 c dry white wine, such as soave
1 1/2 c chicken broth
1 large tomato, chopped
1 sprig(s) fresh thyme (or 1/2 teaspoon dried thyme)
1 small bay leaf
3 sprig(s) flat-leaf parsley, chopped
3 sprig(s) fresh tarragon
1 Tbsp tomato paste
kosher salt, to taste
black pepper, to taste
1/2 tsp red pepper flakes (optional)
6 Tbsp unsalted butter, softened
4 slice crusty bread, grilled or toasted
2 Tbsp fresh chives, chopped
cooked white rice, for serving (optional)

Steps:

1. In a medium-size saucepan, heat 6 tablespoons of olive oil over medium-low heat. Add the onion, carrot, celery, and 1 garlic cover, and cook, stirring occasionally, until softened, about 10 minutes.
2. Add the shrimp shells and wine, bring to a boil, and simmer until reduced by half, about 4 to 6 minutes. Add the chicken broth, tomato, thyme, bay leaf, parsley, tarragon, tomato paste, salt, and pepper (to taste). Bring to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes.
3. Strain the shrimp sauce through a sieve, pressing as much of the liquid from the solids as possible with the back of a wooden spoon. Add the crushed red pepper to the sauce. Then add the butter, incorporating it into the sauce 1 tablespoon at a time. Set aside.
4. Heat a large sauté pan over high heat, and add the remaining 2 tablespoons olive oil. Season shrimp with salt and pepper to taste, and sauté them quickly until just done, 2 to 3 minutes. Quickly add the remaining 4 garlic cloves and cook, stirring over medium heat for 1 minute. Stir the shrimp into the sauce. Sprinkle with chives, and serve with the toast alongside.
5. At Sardi's, this dish is usually served over cooked white rice.