Prep 5 mins
Cook 10 mins
"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."
- 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
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 pinches salt
- 2 drops Tabasco sauce, to taste
- 1⁄2 cup hot melted butter
- 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.
We have been making Harry's Bar Scampi now for the last 9 years, about every 5-6 weeks. It is our go to recipe when we have bought extra shrimp. I use the Knorr brand sauce and it never lets us down. Bought V. Price's cookbook back in '77 and have worn out the pages. This recipe is taped to our refigerator door. Thats how much we love it!!!
We just finished eating like royalty. Thank you for the wonderful recipe. Very rich and easy. I served it with linguini. Next time I will probably double the sauce. We have to die someway, right. I had 4 sea scallops in the freezer I wanted to use up so I added them to the shrimp. I'm not sure which was better the shrimp or scallops. I told DH I had 50 shrimp recipes. Did he want this again. He said definately YES!
This was really good (and very rich!) I did use Knorr brand hollandaise mix since I was making this mid-week. Strangely enough, I actually liked the taste of these chilled a bit better. (I had some the next day for lunch and was too lazy to reheat in the microwave). I think they're great either way tho and a great party appetizer.