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Ostrich and Shrimp in Roasted Garlic Sauce Ingredients

8 jumbo shrimp 12 pieces of ostrich, sliced medallion size and then pounded into scaloppini 15−20 medium sized whole garlic cloves, peeled 1/2 bottle of dry white wine (preferably Chardonnay) 1 1/2 pints of heavy whipping cream 1 medium sized red onion, finely chopped 1/2 stick lightly salted butter Salt and pepper to taste 1 tbs. olive oil 1/2 cup chicken stock

• Prepare ostrich and set aside.
• Place garlic cloves in the oven at 400F and bake until soft and brown (about 10−15 minutes).
• In sauce pot, melt butter and saute 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; saute until cooked.
• Add ostrich and sauce.

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