Question: There is a shrimp dinner, Shrimp a la Mangino, from Mangino's Ristorante in Saratoga Lake, N.Y., that I have tried to duplicate on many occasions for years without success. Please try to get the recipe for me.
- James Prostack, Schenectady, N.Y.
Answer: Players on mounts galloping at breakneck speed swing mallets, connecting with a ball, which rockets toward the goal. From afar, finely honed teamwork makes polo seem a game of effortless grace. But up close the sweating, dirty players, and blowing, heaving horses leave no doubt that this is a rough and strenuous sport, demanding skill, fitness and strength. Ultimately, a win depends upon being well-mounted.
Polo is an international sport that was probably first played on barren ground by nomadic barbarians more than 2,000 years ago. Today it's possible to enjoy some of the best of the world-class sport at the Saratoga Polo Field in Saratoga Springs. The Saratoga polo season opened with a 12-goal tournament in July followed by the first High Goal Tournament, the Monty Waterbury Memorial Classic, with competition between such world-class teams as Cold Comfort, White Birch and Racemark, concluding on Aug. 13. In the second High Goal Tournament, the Hector Barrantes Memorial Cup, play runs Aug. 15-27.
Just outside Saratoga Springs, take the I-87 exit to Mangino's Ristorante at the south end of Saratoga Lake for Northern and traditional Italian food. The Shrimp a la Mangino, a house specialty created by owner Richard Mangino, is similar to Shrimp Scampi or Shrimp Genovese. Timing is paramount as the recipe is prepared in minutes, and overcooking will cause the shrimp to become tough.
SHRIMP A LA MANGINO
5 tablespoons butter, softened
1/8 teaspoon sherry or pineapple juice
5 jumbo shrimp
1/2 cup flour
2 tablespoons butter
1/8 teaspoon garlic powder
1/8 scant cup sherry or pineapple juice
Prepare butter: Place softened butter in very small bowl and whisk in liquid. Pour into small butter warmer.
Prepare shrimp: Peel, devein and butterfly the shrimp. Dredge shrimp in flour and set aside. Melt butter in large nonstick skillet over medium-high heat. Place shrimp in skillet and sprinkle with garlic powder. Saute shrimp in butter 1/2 minute or until shrimp shows color and begins to brown; turn shrimp over and saute another 1/2 minute or until shrimp colors and browns. Reduce heat to low, add sherry or juice and stir shrimp as liquid evaporates (do not let shrimp boil). Scrape shrimp and residue in pan onto serving plate. Drizzle 1 tablespoon butter over shrimp. Serve remaining butter on the side. Makes 1 serving.