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.
- 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
- 1 egg yolk
- 1 1⁄2 cups butter, cold, cut into 1 inch pieces
- 1 medium lemon, juice of
- 4 garlic cloves, minced
- 3 tablespoons fresh parsley, minced
- 3 tablespoons 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 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.
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!!
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.
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!