Vincent Price Scampi Aurora a La Harry's Bar in Venice |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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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. Ingredients:
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 |
Directions:
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.
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