Saturday, January 9, 2010

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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