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Shrimp Paesano and Mixed Green Salad with Vinaigrette

This is one of the best things I have ever made!!

Shrimp Paesano

Print Grocery List Print Recipe
Serves: 6 Total Time: 30 minutes

Ingredients

  • 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)
  • OR
  • Mashed potatoes
  • OR
  • Creamy mashed cauliflower

Instructions

1

Clean and devein shrimp. important to buy large shrimp (16-20 count)  Soak in half and half for 30 minutes.

2

Drain and dredge in flour.

3

Heat the oil in a large saucepan over medium high heat. You don't want the oil to smoke, so adjust the heat accordingly.

4

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.

5

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.

6

Remove sauce from heat and stir in parsley and chives.

7

In a large bowl, add the pasta and sauce and toss to mix thoroughly.

8

Spoon pasta into 4 bowls and top with the shrimp. Garnish with extra parsley.

Notes

Recipe from Paesano's Restaurant in San Antonio

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2 Comments

  • Mica Mullikin
    July 10, 2018 at 8:18 pm

    You’re leaving out quite a few ingredients such as the half and half the flour, the spaghetti and the oil

    • Lisa
      August 9, 2018 at 11:27 am

      Thanks so much for catching this! I’ve made the corrections and updated the recipe, and hope you’ll try it. It’s one of my favorites! 🙂

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