Ingredients
Sauce
2 tablespoons olive oil
1/2 cup chopped onions
1 1/2 tablespoons dry mustard
1/3 cup wine vinegar
1 cup beef broth
1 cup Tomato Sauce
Shrimp
2 pounds raw jumbo shrimp, shelled and deveined
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon freshly grand black pepper
3/4 cup dry bread crumbs
Directions
Heat the oil in a saucepan; saute the onions 5 minutes.
Blend in the mustard, then mix in the vinegar and broth.
Bring to a boil and cook over low heat 5 minutes.
Stir in the tomato sauce; cook over low heat 10 minutes.
Taste for seasoning. While the sauce is cooking, prepare the shrimp.
Wash and dry the shrimp.
Dip in the olive oil, season with salt and pepper, then roll in the bread crumbs.
Arrange on an oiled broiling pan.
Broil until browned on both sides.
Pour the sauce into small deep bowls and arrange shrimp around them.
Serves: 4-6.
Notes
The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Image -- Claude Monet: The Pool at Argenteuil, 1872. | 
