Ostrich & Shrimp in Roasted Garlic Sauce

12 pieces of ostrich
   - sliced medallion size and then pounded into scaloppini
8 jumbo shrimp
15-20 medium sized whole garlic cloves, peeled
˝ bottle dry white wine (preferably Chardonnay)
1˝ pints heavy whipping cream
1 medium sized red onion, finely chopped
˝ stick lightly salted butter
Salt and pepper to taste
1 tbsp. olive oil
˝ cup chicken stock

Prepare ostrich and set aside. Place garlic cloves in the oven at 400° F and bake until soft and brown (about 10-15 minutes). In sauce pot, melt butter and sauté onion until onion is fully cooked (about 5 minutes). Add wine and allow to cook until dry over medium heat. When mixture has evaporated back down, add roasted garlic and puree. Place back on heat and slowly add cream, salt and pepper. Bring to slight boil and set aside. In separate pan, heat olive oil, add ostrich, sear on both sides and set aside. Add shrimp and chicken stock to oil; sauté until cooked. Add ostrich and sauce. 


Serves 4

Courtesy of Chef Lea Zeqira of Cafe di Roma



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