SARDINIAN GNOCCHI
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield about 1 pound
Number Of Ingredients 4
Steps:
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
SHRIMP SARDI
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...
Provided by Vickie Parks
Categories Seafood
Time 1h
Number Of Ingredients 21
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.
SARDINIAN GNOCCHI WITH SHRIMP AND ARUGULA
Provided by Giada De Laurentiis
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Sardinian Gnocchi and cook until the pasta is floating and barely al dente, about 2 minutes. Reserve 1/2 cup pasta water, then drain well.
- Meanwhile, heat a large skillet over medium-high heat. Add the oil and garlic and cook until the garlic is fragrant, about 2 minutes. Add the shrimp, pepper flakes and 1/2 teaspoon salt. Cook, stirring often, until the shrimp is pink and almost completely opaque, about 1 minute. Deglaze with the wine and season with 1/2 teaspoon salt. Simmer for 2 minutes to reduce slightly and finish cooking the shrimp.
- Add the pasta to the shrimp mixture and sprinkle the bare pasta with the Parmesan. Top with the arugula and lemon zest and toss well to combine, adding pasta water if needed to maintain a sauce, until the arugula is wilted. Serve topped with additional Parmesan if desired.
- In a large bowl, combine the semolina and 00 flours and form a well. Add the water and salt to the center of the well. Using a fork, slowly start to incorporate the flour into the water to form a rough dough. Add a teaspoon of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 8 to 10 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour.
- Cut the dough into 6 pieces. Roll a piece into a 1/3-inch-thick rope. Cut the rope into 1/3-inch pieces. Press one piece of dough firmly with your thumb against a gnocchi board or the back tines of a fork, rolling the dough as you pull it along to create a shell shape. Continue with the remaining dough, dusting the pasta with 00 flour as needed to prevent sticking.
HOT SHRIMP A LA SARDI
From NYC restaurant Sardis. For this you will need 1 cup of http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/saudis-meat-sauce.html to be authentic, but you could sub your own tomato meat sauce.
Provided by Mikekey *
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 7
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 LINGUINE
Quick and easy to make, this is a hit for a dinner party or just a quick family dinner. Already cooked salad shrimp works great! I also occasionally substitute chicken for the shrimp for another great flavored dish!
Provided by KRIS GERRETSEN
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Cook pasta until al dente according to package directions.
- While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat.
- Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 516.7 calories, Carbohydrate 42.6 g, Cholesterol 242.5 mg, Fat 24.6 g, Fiber 2.1 g, Protein 32.5 g, SaturatedFat 13.9 g, Sodium 435.8 mg, Sugar 2 g
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