Shrimp Paesano Recipe

Serves: 4

For Shrimp:
2 pints half-and-half cream
salt & pepper, to taste
1 lb jumbo wild caught shrimp, peeled, deveined, tails left on (about 20)
2 cups flour
2 tbsp Stonewall Roasted Garlic Oil

For Sauce:
1 egg yolk
1 1/2 cups butter, cold, cut into 1 inch pieces
1 medium lemon, juice of
3 garlic cloves, minced
3 tbsp fresh parsley, minced
3 tbsp fresh chives, chopped

Pre-heat oven to 400º F. Soak shrimp in half & half for 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp in Garlic oil 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, sautéed 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 return pan to heat. 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.


Print this Page

Complementary Selections