MY COPYCAT SHRIMP PAESANO
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.
Provided by Miss Annie
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 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.
Nutrition Facts : Calories 1311.8, Fat 106.3, SaturatedFat 62.4, Cholesterol 456.4, Sodium 1354, Carbohydrate 61.3, Fiber 1.9, Sugar 1, Protein 30.7
SHRIMP PAESANO RECIPE - (3.2/5)
Provided by Stuart
Number Of Ingredients 10
Steps:
- Preheat oven to 400. Reserve some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refigerator. Drain and roll shrimp in flour then sauté in oil over medium heat for 5 minutes. Do not turn shrimp! Remove and place shrimp in baking dish with the sautéd side down in preheated oven. Turn oven to broil and broil for 5 minutes. For sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of 1/2 and 1/2 to thicken). Add chives and parsley. Serve the sauce with the crispy shrimp.
SHRIMP PAESANO RECIPE
Provided by TEdmondson
Number Of Ingredients 10
Steps:
- Shrimp: Clean, de-vein and soak in half & half for 10 minutes. Drain and dredge in flour. Sauté in oil over medium heat for 5 minutes. DO NOT TURN! Remove pan from burner and place in preheated oven. Broil 5 minutes. Arrange on warmed plates. Spoon on sauce and serve. Sauce: Mix egg yolk and lemon juice in heavy saucepan. Add ½ of the butter and stir over low heat until melted. Add garlic and remaining butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley. Serving: Time the preparation of the sauce to the completion of shrimp cooking so both are ready together. Serve with warm French bread, pasta on the side if desired and a dry white wine: Sauvignon Blanc, Fumé Blanc, Pinot Grigio or Gris etc.
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