Shrimp Paesano, My Way

Paesano's Restaurant in San Antonio is one of my favorite restaurants. The perfect meal there for me is Shrimp Paesano as an appetizer and a beautiful rare filet with Bearnaise Sauce for dinner along with a fabulous Cabernet Sauvignon to drink. This, after many trips there, is my version of their amazing Shrimp Paesano. Butter & Garlic are combined with a crisp texture over tender Gulf Coast Shrimp. Delicious, make sure you have lots of French Bread handy for the sauce! This has been a Christmas Eve Tradition at our house for the last several years served with our Oyster Stew & Champagne after the little ones have all gone to sleep to wait for Santa. This recipe is to serve 2 but can easily be doubled again and again to serve as many as you need. 1 Pound jumbo shrimp, peeled, cleaned & deveined 1 C. approx., half & half Flour for dredging Salt & Pepper to taste 2 T. olive oil 1 stick of butter, divided 1 egg yolk ½ of a lemon, juiced 2 cloves garlic, minced Parsley & chives for garnish SHRIMP PREP: Soak shrimp in half and half for about 10 minutes. Drain and dredge in flour seasoned with salt and pepper. Saute in oil over medium heat for 5 minutes. Do not turn. Remove and place in oven proof baking dish in preheated oven on broil. While shrimp is in oven, prepare sauce. SAUCE PREP: Combine egg yolk and lemon juice in heavy saucepan. And ½ stick of butter and melt over low-med heat. Add garlic and remaining ½ stick of butter. Continue to cook until thickened. Remove shrimp from oven. Pour sauce over shrimp and garnish with parsley and chives to serve.

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