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Shrimp Paesano--2 Versions




Source of Recipe


mrmenu


List of Ingredients




SHRIMP:
1 egg
1 cup milk
salt & freshly ground black pepper -- to taste
1 lb extra large shrimp, tail left on -- peeled and deveined
1/2 cup all-purpose flour
vegetable oil
SAUCE:
1 1/2 cups cold butter, 3 sticks, cut in 1" pieces
juice of one medium lemon
1 clove garlic -- minced
2 tablespoons fresh parsley -- minced



Recipe



SHRIMP: In a shallow bowl, combine egg, milk, S & P. Dip shrimp in mixture then dip into flour, lightly.
Heat oil in saute pan till hot, then add shrmp 4 - 6 at a time, making sure they have plenty of room to cook; it's important that they aren't near each other or touch. Brown them on one side, then turn and brown on the other. Cook till done, or put on a baking sheet in a preheated 350 oven to finish cooking. SAUCE: In a heavy saucepan, combine butter, lemon juice and garlic. Pur over medium low heat and whisk mixture constantly till the butter is just melted and the mixture is slighty thickened. Stir in parsley, then remove from heat.
Pool sauce on a plate then top with cooked shrimp. Leftover sauce is also good with grilled or broiled seafood.

Version II
1 lb shrimp, peeled with tails left on
milk
flour
1 cup olive oil
1 cup vegetable oil
SAUCE:
1 egg yolk
juice of 1 lemon
1 stick of butter
1 - 2 cloves garlic -- minced
fresh parsley -- chopped
fresh chives -- chopped

Soak shrimp in milk for 10 minutes. Dredge in flour. Heat oils in skillet till hot. Put shrimp in oil and saute, do not turn or move shrimp. Remove shrimp to baking pan, put in preheated oven and broil 5 minutes or till shrimp is golden brown. Drain and serve with sauce.
SAUCE: Mix egg and lemon juice in heavy saucepan; add 1/2 stick butter and stir over low heat till melted. Add remaining butter and garlic and stir briskly till butter melts and sauce thickens. Put on plate; top with shrimp. Sprinkle with parsley and chives.