VINCENT PRICE SCAMPI AURORA A LA HARRY'S BAR IN VENICE
"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."
Provided by Julesong
Categories European
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your broiler.
- Get all the ingredients for the hollandaise sauce ready to go.
- Arrange the prepared shrimp in a shallow "au gratin" dish.
- Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
- Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
- When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
- Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
- With blender running, gradually add the hot melted butter in a steady stream.
- 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.
- Serve immediately.
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Issac Mazio
[email protected]I can't wait to make this dish again!
badboy
[email protected]This is the best scampi recipe I've ever had.
USMAN SHEAKH
[email protected]I'm definitely making this dish again.
Zachary Patterson
[email protected]This is a great recipe for a special occasion.
Snn Nmv
[email protected]I highly recommend this recipe to anyone who loves seafood.
Nqobile Kula
[email protected]This dish is a bit pricey, but it's worth every penny.
Khan Luqman
[email protected]I added a pinch of red pepper flakes for a little extra spice.
HAMS ELHAMS
[email protected]I served this dish over angel hair pasta and it was a perfect combination.
jack etrer
[email protected]I used frozen shrimp and it still turned out great.
Cody Storm
[email protected]I substituted white wine for the sherry and it turned out just as good.
Karim Pedro
[email protected]This is the best scampi recipe I've ever tried. It's now my go-to recipe for special occasions.
Renatush Saveniuk
[email protected]I'm a beginner cook and this recipe was easy to follow. I felt like a pro chef when I served it to my family.
safdy honi
[email protected]The combination of shrimp, mushrooms, and peas was divine. The flavors complemented each other perfectly.
Liteking 12
[email protected]I made this dish for a dinner party and it was a huge hit. All my guests raved about it.
Ashmi Shahi
[email protected]I followed the recipe exactly and it turned out perfectly. I highly recommend this recipe to anyone who loves seafood.
Melese Nurye
[email protected]The presentation of this dish was stunning. It looked like something out of a gourmet magazine.
Binita Binita blon
[email protected]I'm not usually a fan of shrimp, but this recipe changed my mind. The scampi were so flavorful and juicy, I couldn't get enough of them.
Latipha Gombo
[email protected]This dish is a keeper! It's definitely going into my regular rotation of favorite recipes.
Best Usuoyibo
[email protected]The sauce was divine! It was rich, creamy, and bursting with flavor. The shrimp were cooked to perfection, tender and succulent.
Jennifer Kamsi
[email protected]Vincent Price Scampi Aurora was a delightful culinary journey. The flavors of the shrimp, sauce, and vegetables harmonized perfectly, creating a symphony of taste.