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shrimp sardi

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

Sardi's opened in the theater district in New York City in 1927. It has been the requisite site since 1947 for Broadway actors, producers and directors to gather after opening night while they await reviews to come in. Back then, and even today, restaurant patrons dine among luxurious leather decor and reminisce over hundreds of caricatures of famous Broadway luminaries that decorate the restaurant's walls. Sardi's is quite well known for its many signature dishes that were created by its talented chefs, such as Shrimp Sardi (a particular popular dish that's still on their menu even today).

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 40 Min
method Saute

Ingredients For shrimp sardi

  • 8 Tbsp
    olive oil, divided
  • 1
    yellow onion, chopped
  • 1
    carrot, chopped
  • 1 stalk
    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 lg
    tomato, chopped
  • 1 sprig
    fresh thyme (or 1/2 teaspoon dried thyme)
  • 1 sm
    bay leaf
  • 3 sprig
    flat-leaf parsley, chopped
  • 3 sprig
    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)

How To Make shrimp sardi

  • 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.
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