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."
 
Download
photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by alenafoodphoto photo by alenafoodphoto
photo by Nimz_ photo by Nimz_
photo by alenafoodphoto photo by alenafoodphoto
photo by torydevore photo by torydevore
Ready In:
40mins
Ingredients:
11
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Sorry, I hate to burst your bubble but I used to work at the original Paesanos on McCullough in San Antonio. Everyone tried to get this recipe and it was never revealed. As far as I know Joe and his beautiful wife are not divorced (but I haven't lived there for 20 years. If someone would say "what if I am allergic to something in the sauce" We would tell them they had to tell us their allergy, go ask Joe, and then report back 991/2% of the time they were not to worry it didn't have whatever they came up with.<br/>As far a I know it contains only cleaned and deveined 10/15 shrimp, no tails, soaked in milk, dregged in flour and sauteed on both sides. Before serving they are heated in an oven which recrisps the top of the shrimp. The sauce is only unsalted butter, slowly melted using a hand wisk, it must be on a very low temperature or it will clarify then the only ingredients added are garlic, parsley and lemon. No chives, no egg, no half and half. It is all in the technique that the butter is melted. Butter, egg yolk and lemon is hollandaise sauce, you can add garlic and parsley to that and it will be lose but it won't be Paesano sauce. For their Picatta sauce they leave out the garlic and parsley. Good luck.
     
  2. Excellente, Miss Annie!!! I have had Shrimp Paesano there, before, and loved it. Okay, tell the truth....are you "moonlighting" as a chef at Paesano's?? LOL! Seriously, this is a wonderful recipe. I wouldn't change one thing about it. Add a little pasta and a salad, close your eyes and you're on the riverwalk! Thanks bunches for sharing this recipe!!
     
  3. I have been to Paesano's many many times and this is the real thing. I made it with shrimp two nites ago, but tonite I am making it again with thin sliced boneless porkchops. I also plan to make it with pounded chicken breasts. This is SO easy and absolutely delicious.
     
  4. Excellent! Living in San Antonio, I still can't make it Paesano's nearly enough for this dish. Now I don't have to. Fantastic copy-cat recipe. Thanks for sharing!
     
  5. Wow! This was great! My husband was SO impressed. Easy recipe with fabulous results! Definitely my favorite shrimp recipe. Thanks!!
     
Advertisement

Tweaks

  1. Maybe I missed something but, by not browning the shrimp on both sides left one side a bit flowery. Next time, I might brown on both sides. With that said... given that shrimp don't need a lot a cooking, I may even bypass the oven broil step and proceed straight to adding the sauce and prepping the shrimp. Thoughts and suggestions are welcome.
     
  2. This is a show stopper for sure!! I use olive oil instead of vegetable oil. Also, for the sauce, this recipe forgot to list the chives and that helps make the dish!!! Add equal parts parsley and chives. I actually use about 1/2 cup of each, but you can use less. Try this one tonight!
     
  3. This is a winner. Very easy to prepare. Great flavor and texture. I only used 2 sticks of butter. I replaced the lemon juice with Key Lime Juice
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes