Scampi Flamingo Recipe - Hotel Danieli Royal Excelsior, Venice, Italy

Here how I prepare another great recipe, Scampi Flamingo, from the Mary and Vincent Price's cookbook classic Treasury of Great Recipes. Hotel Danieli Royal Excelsior in Venice, Italy serves this great Scampi Flamingo--elegant, yet not too difficult.

Recipe Instructions:


  •  7/8 cup butter 
  • 1 medium onion minced 
  • 1 stalk celery finely chopped 
  • 1 carrot finely chopped 
  • 1/4 teaspoon thyme 
  • 2 lbs. large shrimp in their shells 
  • 1/4 cup cognac 
  • 1-1/2 cups cream 
  • 1/2 cup milk 
  • 1/3 cup sherry 
  • 1/2 cup behamel sauce 
  • 1/2 teaspoon salt 
  • 1 teaspoon lemon juice 
  • 8 egg yolks 
  • 8 egg whites 
  • 5/6 cup sugar 
  • 4 tablespoons of flour 
  • 4 tablespoons of framboise 
  • 2-1/2 cups fresh raspberries 
  • Salt 
  • Rice-A-Roni Rice Pilaf 


  • Heat 1/2 cup butter in a skillet. Add the onion, celery and carrot and 1/4 teaspoon thyme. 
  • Cook for about 10 minutes until you see the veggies are starting to brown. 
  • Next add your shrimp (in the shells) and cook for 10 minutes. Stir frequently. 
  • Pour in 1/4 cup cognac and ignite, letting the flame burn out. Next remove the shrimp, cool slightly, and then the not so nice part--remove shells and veins. 
  • Add cream, milk, sherry and behamel sauce to a skillet and simmer for 10 minutes. You should get a kind of heavy sauce. Add salt and lemon juice. Add back in your shrimp and heat for about 5 minutes.


Lightly swirl 1/4 cup butter into sauce and pour over the shrimp. Serve with the Rice-A-Roni.