Best My Copycat Shrimp Paesano Recipes

SHRIMP PAESANO

Steps:

• Never made this dish, but the rumor in San Antonio is that Joe Paesanos wife stole this prior to their divorce, she then proceeded to give it to anyone who would take it. Dont know if that is true or not, but here is the recipe. Pre-heat oven to 400. Soak shrimp in 1/2 & 1/2 for at least 30 minutes. Drain and roll shrimp in flour and saute in oil over medium heat for 5 minutes. Do not turn shrimp. Re- move and place shrimp in baking dish, sauted side down in pre-heated oven. Turn oven to broil and broil for 5 minutes. For sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of 1/2 & 1/2 to thicken). Add chives and parsley. Thats it for instructions--I guess common sense would tell you to pour this sauce over the shrimp and eat it. David in San Antonio FROM: DAVID YOUNGQUIST (NSRR31A)

SHRIMP PAESANO

Steps:

• Preheat oven to 400℉ (200℃). Reserved some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refrigerator. Drain and roll shrimp in flour then sauté in oil over medium heat for 5 minutes. Do not turn shrimp! Remove and place shrimp in baking dish with the sautéd side down in preheated oven. Turn oven to broil and broil for 5 minutes. For the sauce: Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat. Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of ½ and ½ to thicken). Add chives and parsley. Serve the sauce with the crispy shrimp.

SHRIMP PAESANO RECIPE

Steps:

• Shrimp: Clean, de-vein and soak in half & half for 10 minutes. Drain and dredge in flour. Sauté in oil over medium heat for 5 minutes. DO NOT TURN! Remove pan from burner and place in preheated oven. Broil 5 minutes. Arrange on warmed plates. Spoon on sauce and serve. Sauce: Mix egg yolk and lemon juice in heavy saucepan. Add ½ of the butter and stir over low heat until melted. Add garlic and remaining butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley. Serving: Time the preparation of the sauce to the completion of shrimp cooking so both are ready together. Serve with warm French bread, pasta on the side if desired and a dry white wine: Sauvignon Blanc, Fumé Blanc, Pinot Grigio or Gris etc.