My Copycat Shrimp Paesano Recipes

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MY COPYCAT SHRIMP PAESANO



My Copycat Shrimp Paesano image

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

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

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



Shrimp Paesano image

The prepartion of the shrimp creates a lovely crunchy texture. Served with a creamy lemon, butter garlic sauce thickened with egg.

Categories     Seafood     Main Dish     Shrimp

Time 1h

Yield 4

Number Of Ingredients 20

shrimp
light cream (half&half)
olive oil
all-purpose flour
egg yolks
butter
garlic
parsley leaves
chives
lemon juice
shrimp
light cream (half&half)
olive oil
all-purpose flour
egg yolks
butter
garlic
parsley leaves
chives
lemon juice

Steps:

  • Preheat oven to 400℉ (200℃). Reserved some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refrigerator. 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 the 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 ½ and ½ to thicken). Add chives and parsley. Serve the sauce with the crispy shrimp.

Nutrition Facts :

SHRIMP PAESANO RECIPE



SHRIMP PAESANO Recipe image

Provided by TEdmondson

Number Of Ingredients 10

1 lb. fresh jumbo shrimp
half & half or light cream
flour
1 egg yolk, room temperature
olive oil
juice of 1/2 lemon
1 stick unsalted butter
1-3 cloves garlic, minced
fresh chopped parsley
fresh chopped chives

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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