SHRIMP SARDI

Shrimp Sardi image

Provided by Vickie Parks

Categories Seafood

Time 1h

Number Of Ingredients 21

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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.