Scampi Sauce form the Legendary Petite Marmite

In memory of “Mr. Gus,” Costanzo Pucillo, Chef/Owner

During 1976-1977 I was one of the lucky few chefs to work at the legendary Petite Marmite restaurant on Worth Avenue, in Palm Beach, Florida.

The first time I prepared this yellow mustard Scampi Sauce I thought to myself, what an unusual Scampi recipe to have so much yellow mustard.

This sauce was so popular we would make ten gallons at a time, some of it for shipping in smaller jars to guests visiting from all over the globe.

Once you try it, you too may become a fan of this sauce.

The recipe to follow is a scaled down version of the original production recipe that would almost fill a ten gallon mixing bowl. This recipe should yield about 12 - four ounce portions.

3 shallots

1 clove garlic

1 oz Worcestershire sauce

7 oz fresh lemon juice

8 oz sherry

16 oz soft butter

12 oz American yellow-mustard

Grate or finely chop the shallots and garlic, add Worcestershire sauce, lemon juice and sherry.

Mix the mustard and butter until smooth and well blended, then add to the mixture above.

Place on medium-high heat and bring to a simmer. Stirring constantly, simmer for five minutes.

Place in a stainless bowl and hold on the side until you broil or grill your shrimp.

Ladle four ounces of sauce per portion of shrimp.

At Petite the shrimp we grilled to accompany this sauce were Spanish Reds. Also called, (Carbineros “Red Spanish Shrimp” or Crevette Rouge) You will never see a shrimp with such white flesh and a beautiful red outside shell, as Spanish Reds.