1lb jumbo shrimp, peeled, deveined, tails left on (about 20)
2cups all-purpose flour
2tablespoons grapeseed oil
For Sauce:
1egg yolk
1 1⁄2cups butter, cold, cut into 1 inch pieces
Juice of 1 lemon
4garlic cloves, minced
3tablespoons fresh parsley, minced
3tablespoons 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
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.