|1||pound||shrimp||raw, deveined and shelled|
|1||pint||light cream||10% or half & half*|
|2||tablespoons||olive oil||or butter|
|1/4||cup||parsley leaves||fresh, chopped|
Preheat oven to 400.
Reserved some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refigerator.
Drain and roll shrimp in flour then sauté in oil over medium heat for 5 minutes. Do not turn shrimp!
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 and 1/2 to thicken). Add chives and parsley.
Serve the sauce with the crispy shrimp.
First published: 1996-01-27 last updated: 2013-12-05
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