My Copycat Shrimp Paesano |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is my copycat version of Paesano's Restaurant signature dish. You will love this garlic shrimp dish. Paesano's Restaurant is on the Riverwalk in San Antonio, Texas. Ingredients:
2 pints half-and-half cream |
salt & pepper, to taste |
1 lb jumbo shrimp, peeled, deveined, tails left on (about 20) |
2 cups flour |
2 tablespoons vegetable oil |
1 egg yolk |
1 1/2 cups butter, cold, cut into 1 inch pieces |
1 medium lemon, juice of |
4 garlic cloves, minced |
3 tablespoons fresh parsley, minced |
3 tablespoons fresh chives, chopped |
Directions:
1. Pre-heat oven to 400º F.
2. Soak shrimp in half& half for 30 minutes.
3. Drain shrimp and dust lightly in flour.
4. Sauté shrimp for 5 minutes on one side.
5. You will have to do in batches so that you do not overcrowd.
6. Do not turn shrimp.
7. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
8. Turn to BROIL and broil for 5 minutes.
9. Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
10. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
11. (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
12. Pool sauce in plates and top with shrimp.
13. Serve immediately.
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