Shrimp Paesano Food

SHRIMP PAESANO

Shrimp Paesano image

The prepartion of the shrimp creates a lovely crunchy texture. Served with a creamy lemon, butter garlic sauce thickened with egg.

Time 1h

Yield 4

Number Of Ingredients 20

Ingredients

shrimp
light cream (half&half)
olive oil
all-purpose flour
egg yolks
butter
garlic
parsley leaves
chives
lemon juice
shrimp
light cream (half&half)
olive oil
all-purpose flour
egg yolks
butter
garlic
parsley leaves
chives
lemon juice

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.

Nutrition Facts :

SHRIMP PAESANO RECIPE

SHRIMP PAESANO Recipe image

Provided by TEdmondson

Number Of Ingredients 10

Ingredients

1 lb. fresh jumbo shrimp
half & half or light cream
flour
1 egg yolk, room temperature
olive oil
juice of 1/2 lemon
1 stick unsalted butter
1-3 cloves garlic, minced
fresh chopped parsley
fresh chopped chives

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.

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