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    Shrimp Paesano


    Source of Recipe


    BBR

    List of 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
    Sauce:
    1 egg yolk
    1 1/2 cups butter, cold,cut into 1 inch pieces
    1 medium lemons, juice of
    4 cloves garlic, minced
    3 tablespoons parsley, fresh,minced

    Recipe



    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 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.

 

 

 

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