Shrimp Paesano - Recipe

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SHRIMP PAESANO

Clean and devein shrimp (base amount by 9 shrimp per person). Soak in half and half for ten minutes. Drain and dredge in flour. Saute in oil five minutes, probably olive oil, on medium heat. DO NOT turn over!!!

Remove and place on baking sheet with top side still up in preheated oven. Broil 5 minutes. Pour on sauce and serve.

SAUCE:

1 egg yolk
1 stick butter
2 garlic cloves minced
1/2 c. chopped chives
1/2 c. chopped parsley
Juice of 1/2 lemon

Mix egg yolk and lemon juice in heavy saucepan. Add 1/2 butter and stir over low heat until melted. Add garlic and rest of butter; stir briskly until butter melts and sauce thickens.

Add chives, etc. Do not return it to the fire after removing as it will curdle. Serve with spaghetti or noodles on the side.

NOTE: It is important to get enough garlic.

Hire violinists and gondolas! Maybe an opera singer a la Caruso!

Borrowed from Paesano's Restaurant in San Antonio.

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Shrimp Paesano

· Dec 27 · #162212

Barb Rexrode (United States) says:

I have a recipe from this restaurant which was given to me many many years ago and this version is very very close. It is so rich that you need only a few jumbo shrimp per person. It is served with a side dish of spaghetti with sauce of your choice or a salad. Using jumbo shrimp works best.

· Dec 21 · #189285

Jimmy (Texas) replies:

Hi! I'm Jimmy & love the dish. I'd like to make it. Can you tell me how your recipe differs from the above? Thank you so much!

· Nov 14 · #146390

Robert (United States) says:

Use part of the half & half used to marinade shrimp ...use sparingly........Add angel hair pasta and Baggett bread with a nice wine.......

· Nov 2 · #132635

Patricia (Florida) says:

@Grace, uhm... water? :)

· Nov 2 · #132630

Grace Ramsey (Texas) says:

Is there an ingredient you can add to make the sauce a little thinner?

· May 4 · #181189

Bessler (New Jersey) replies:

I haven't made this recipe yet, but plan to. When I do, I plan to add the half n half and or some reserved pasta water from the angel hair at the last of the sauce prep so as to have enough sauce to dress the pasta as well as to pour over the shrimp. Really looking forward to this.

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