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.""
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
2
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
directions
- 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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Reviews
-
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. -
A dear cousin of mine has gotten so many great recipes from Vincent Price's cookbook (gave it to her as a Shower Present years ago). Thank you for sharing these recipes since I don't own a copy for myself.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
