My Copycat Shrimp Paesano Food

SHRIMP PAESANO

Steps:

• Preheat oven to 400℉ (200℃). Reserved some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refrigerator. Drain and roll shrimp in flour then sauté in oil over medium heat for 5 minutes. Do not turn shrimp! Remove and place shrimp in baking dish with the sautéd side down in preheated oven. Turn oven to broil and broil for 5 minutes. For the sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of ½ and ½ to thicken). Add chives and parsley. Serve the sauce with the crispy shrimp.

MY COPYCAT SHRIMP PAESANO

Steps:

• Pre-heat oven to 400º F.
• Soak shrimp in half& half for 30 minutes.
• Drain shrimp and dust lightly in flour.
• Sauté shrimp for 5 minutes on one side.
• You will have to do in batches so that you do not overcrowd.
• Do not turn shrimp.
• Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
• Turn to BROIL and broil for 5 minutes.
• Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
• Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
• (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
• Pool sauce in plates and top with shrimp.
• Serve immediately.

COPYCAT SHRIMP AND TASSO PASTA

Steps:

• Melt butter in a skillet.
• Add tasso and sauté to render fat.
• Add shrimp and cook until pink and curled, taking care not to burn the butter.
• Add Alfredo sauce and stir to incorporate. Add heavy cream and bring to a boil. Do not allow the sauce to reduce.
• Pour heated pasta in a serving bowl.
• Pour sauce over pasta.
• Top with green onion and cheese.

SHRIMP PAESANO RECIPE

Steps:

• Shrimp: Clean, de-vein and soak in half & half for 10 minutes. Drain and dredge in flour. Sauté in oil over medium heat for 5 minutes. DO NOT TURN! Remove pan from burner and place in preheated oven. Broil 5 minutes. Arrange on warmed plates. Spoon on sauce and serve. Sauce: Mix egg yolk and lemon juice in heavy saucepan. Add ½ of the butter and stir over low heat until melted. Add garlic and remaining butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley. Serving: Time the preparation of the sauce to the completion of shrimp cooking so both are ready together. Serve with warm French bread, pasta on the side if desired and a dry white wine: Sauvignon Blanc, Fumé Blanc, Pinot Grigio or Gris etc.