This is one of the best things I have ever made!!
- For Shrimp:
- 2 pints half-and-half
- Salt & Pepper, to taste
- 1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
- 2 cups all-purpose flour
- 2 tablespoons grapeseed oil
- For Sauce:
- 1 egg yolk
- 1 1⁄2 cups butter, cold, cut into 1 inch pieces
- Juice of 1 lemon
- 4 garlic cloves, minced
- 3 tablespoons fresh parsley, minced
- 3 tablespoons fresh chives, chopped
- SERVE WITH:
- Your favorite pasta: I like to use spaghetti, but you can also use fettuccine or angel hair)
- Mashed potatoes
- Creamy mashed cauliflower
Clean and devein shrimp. important to buy large shrimp (16-20 count) Soak in half and half for 30 minutes.
Drain and dredge in flour.
Heat the oil in a large saucepan over medium high heat. You don't want the oil to smoke, so adjust the heat accordingly.
Once the oil starts to shimmer, add the shrimp and sauté about 2-3 minutes per side. Be sure to spread out the shrimp in the pan, and depending on the size of your pan, you may need to cook the shrimp in batches.
In a heavy saucepan, mix egg yolk and lemon juice. Add 1/2 butter and stir constantly over very low heat until melted. Add garlic and rest of butter; stir briskly until butter melts and sauce thickens. If you find the spoon isn't mixing it well, then use a whisk to fully incorporate all the ingredients.
Remove sauce from heat and stir in parsley and chives.
In a large bowl, add the pasta and sauce and toss to mix thoroughly.
Spoon pasta into 4 bowls and top with the shrimp. Garnish with extra parsley.
Recipe from Paesano's Restaurant in San Antonio