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Vincent Price Scampi Aurora a La Harry's Bar in Venice

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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 Nutrition


  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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