Source : Italianfoodforever
Antipasti di Scampi ~ This is a nice, light appetizer, or party food. Buy the freshest shrimp you can find, and use ones medium large to large in size. :Serves 4:
by Deborah Mele
1 Pound Large Shrimps
1 Hard Boiled Egg
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Jiuce Of 1/2 Lemon
6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)
Dash Of Worcestershire Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Heavy Cream
Salt & Pepper To Taste
To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them.
Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve.
To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.
by Deborah Mele
1 Pound Large Shrimps
1 Hard Boiled Egg
1 Teaspoon Dijon Mustard
3 Tablespoons Olive Oil
Jiuce Of 1/2 Lemon
6 Tablespoons Chile Sauce (Or Ketchup If You Don't Have It)
Dash Of Worcestershire Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Heavy Cream
Salt & Pepper To Taste
To prepare the shrimp, remove their shells, and devein them by cutting a small slit along their backs. Remove the dark colored vein. Cook the shrimp for 2 to 3 minutes in boiling water. Drain and cool. Refrigerate until you are ready to serve them.
Place the egg yolk and mustard in a blender. Turn on, and drizzle in the oil and lemon juice. Stop the blender and then add in the rest of the ingredients. Blend until combined. Chill the sauce until you are ready to serve.
To serve, either arrange a few shrimp on each plate and spoon over a little of the sauce, or arrange the shrimp nicely on a platerr or bowl with a smaller bowl holding the sauce for dipping. Serve cold.
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