Community Pick
My Copycat Shrimp Paesano
photo by alenafoodphoto
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
For Shrimp
- 946.38 ml half-and-half cream
- salt & pepper, to taste
- 453.59 g jumbo shrimp, peeled, deveined, tails left on (about 20)
- 473.18 ml flour
- 29.58 ml vegetable oil
-
For Sauce
- 1 egg yolk
- 354.88 ml butter, cold, cut into 1 inch pieces
- 1 medium lemon, juice of
- 4 garlic cloves, minced
- 44.37 ml fresh parsley, minced
- 44.37 ml fresh chives, chopped
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.
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Reviews
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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.
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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!!
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Tweaks
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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.
RECIPE SUBMITTED BY
Miss Annie
United States