Shrimp Paesano
The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.
Yield
4 servingsPrep
10 minCook
15 minReady
60 minShrimp Paesano is a delicious Italian dish that originated in San Antonio, Texas.
It's a unique creation that combines the flavors of shrimp, lemon, and garlic with a creamy sauce.
The shrimp is first soaked in half-and-half, then coated in flour and sautéed to perfection.
It's finished off in the oven with a rich, buttery sauce that's infused with lemon and garlic.
The dish is often served with pasta or rice, and it's a favorite among seafood lovers. Just be careful not to overcook the shrimp, or you might end up with a dish that's more like "Shrimp Paesano-no."
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
raw, deveined and shelled |
|
| 1 | pint |
light cream (half&half)
10% or half & half |
*
|
| 2 | tablespoons |
olive oil
or butter |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | large |
egg yolks
|
|
| 1 | stick |
butter
|
|
| 1 | clove |
garlic
minced |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
|
chives
fresh |
*
|
||
| ¼ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
raw, deveined and shelled |
|
| 473 | ml |
light cream (half&half)
10% or half & half |
*
|
| 3E+1 | ml |
olive oil
or butter |
|
| 473 | ml |
all-purpose flour
|
|
| 1 | large |
egg yolks
|
|
| 113 | g |
butter
|
|
| 1 | clove |
garlic
minced |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
| 1 | x |
chives
fresh |
*
|
| 59 | ml |
lemon juice
|
|
Directions
Preheat oven to 400℉ (200℃).
Reserve some of the cream for the sauce. Soak the shrimp in the remaining cream in the refrigerator for at least 30 minutes.
Drain and roll the shrimp in flour, then sauté, without stirring or moving the shrimp in oil over medium heat for 5 minutes. Do not turn shrimp over!
Remove and place shrimp in a baking dish with the sautéd side down in a preheated oven. Broil in the oven for 5 minutes (or less, depending on the size of the shrimp).
For the sauce:
Mix the egg yolk and lemon juice with half the butter in a small saucepan over low heat until the butter is melted; remove from the heat.
Add garlic and the rest of the butter and stir briskly until the butter melts and the sauce thickens. (Add a small amount of ½ and ½ to thicken). Add chives and parsley.
Serve the sauce with the crispy shrimp.
