"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."
My Private Note
Units: US | Metric
- 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
- 1Preheat your broiler.
- 2Get all the ingredients for the hollandaise sauce ready to go.
- 3Arrange the prepared shrimp in a shallow "au gratin" dish.
- 4Whisk together the juice of 1/2 of a lemon, olive oil, salt, and pepper, and sprinkle mixture over the shrimp in the dish.
- 5Put the shrimp under the broiler for 3 minutes, then turn the shrimp and broil for 4 minutes longer.
- 6When shrimp have been turned and are on their last 4 minutes, make the hollandaise sauce.
- 7Put the egg yolks, 1 tablespoon lemon juice, salt, and Tabasco into a blender and whir on low speed.
- 8With blender running, gradually add the hot melted butter in a steady stream.
- 9If 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.
- 10Serve immediately.
Browse Our Top Egg Recipes
You Might Also Like...View All Egg Recipes
Nutritional Facts for Vincent Price Scampi Aurora a La Harry's Bar in Venice
Serving Size: 1 (336 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 742.0
- Calories from Fat 593
- Total Fat 65.9 g
- Saturated Fat 32.7 g
- Cholesterol 574.5 mg
- Sodium 2438.8 mg
- Total Carbohydrate 4.1 g
- Dietary Fiber 0.1 g
- Sugars 0.6 g
- Protein 33.9 g