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Vincent Price Scampi Aurora




Source of Recipe


Julesong @ Recipezaar


Recipe Introduction


a La Harry's Bar in Venice #114909
"Harry's Bar in Venice is a tiny place, enormously chic, where the customers, crowded at little round tables, are fed some of the best food in Italy." Harry's is steeped in history with a clientele that has over the years included the likes of Proust, Byron, Hemingway, Charlie Chaplin, and Orson Welles. Opinions about Harry's Bar these days vary widely, but I plan to visit there the next time I'm in Venice, regardless. Recipe from "A Treasury of Great Recipes."


List of Ingredients




Scampi
1 lb large shrimp, peeled and de-veined
1/2 lemon, juice of
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
Hollandaise sauce
2 egg yolks
1 tablespoon lemon juice
2 pinches salt
2 drops Tabasco sauce, to taste
1/2 cup hot melted butter

Recipe





1. Preheat your broiler.
2. Get all the ingredients for the hollandaise sauce ready to go.
3. Arrange the prepared shrimp in a shallow "au gratin" dish.
4. Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
5. Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
6. When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
7. Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
8. With blender running, gradually add the hot melted butter in a steady stream.
9. If you've timed it right, the shrimp should be done: pour the hollandaise sauce over the shrimp in the dish and return it to the broiler for 2 minutes or until the top is lightly browned.
10. Serve immediately.

serves 2.