Shrimp Paesano

⁽⁹⁾

The prepartion of the shrimp creates a lovely crunchy texture. Served with a creamy lemon, butter garlic sauce thickened with egg.

60 minutes Prep: 45 minutes Cook: 15 minutes

619 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	shrimp	raw, deveined and shelled
1	pint	light cream	10% or half & half
2	tablespoons	olive oil	or butter
2	cups	flour, all-purpose
1	large	egg yolk
1	stick	butter
1	clove	garlic	minced
1/4	cup	parsley leaves	fresh, chopped
1	x	chives	fresh
1/4	cup	lemon juice

Directions

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!

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 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 and 1/2 to thicken). Add chives and parsley.

Serve the sauce with the crispy shrimp.

Reviews

The bigger the shrimp, the easier it is..I have been doing this over and over and love it. I used to work at Paesano's many years ago, when there was one in Corpus Christi, TX...and this is very good copycat!
6 months ago by vanessawar

Just read all the old review, sounds it is really a fantastic recipe, I will try it later.
9 months ago by mixtogether

Being a long time San Antonio resident, I remember two legends from the 70's: one that Paesano's owner divorced his wife and she broadcast the recipe all over town, and another that a disgruntled busboy spread the recipe around after he'd been fired. Regardless of how it came to be public, shrimp paesano is my family's all time favorite delicacy and I'm the only one who knows how to make it for them. The delicate but rich lemon butter sauce is always mopped up with crusty Italian bread, leaving the dinner plates clean as a whistle. I splurge and get the #10 sized Gulf shrimp (10 to a pound), so fresh they have no odor whatsoever. I allow six big shrimp per person and even that leaves them wanting more. I plan to prepare it for my sister's 61st birthday next weekend, and I'll probably serve it with a simple angel hair pasta with garlic butter, and fresh spinach and basil leaves sauteed in a dash of extra virgin olive oil with tiny cubes of prosciutto,minced garlic, pine nuts, a splash of balsamic and a little nutmeg for sweetness. Dessert will be Italian Cream Cake, since it's a birthday, and with that I'll serve Italian roast cafe con leche with foam. No amuse bouche this time- as it is we'll all gain 5 pounds with this dinner. :)
over 2 years ago by KarenZipdrive

Was very fast to prepare once the shrimp was marinated. Makes for great presentation and texture makes this dish a keeper. We served with some linguine and crusty italian bread.
over 4 years ago by sean

Absolutely my favorite dish. Have found it's better to simply fry the shrimp on both sides rather than boil. Make sure to fry with butter rather than oil for clearer taste.
over 7 years ago

Fabulous! Each time I travel to or through San Antonio I eat at Paesano's restaurant and always "shrimp paesano". Was delighted to run across this recipe and vouch that it is the same as is served in the restaurant. Wonderful with pasta, green salad and crusty italian bread!
over 8 years ago

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 619 47% of calories from fat

	% Daily Value*
Total Fat 32.0g	50%
Saturated Fat 16.0g	81%
Trans Fat 0.0g
Cholesterol 335mg	112%
Sodium 423mg	18%
Total Carbohydrate 50.0g	17%
Dietary Fiber 2.0g	8%
Sugars 1.0g
Protein 31.0g	63%

Vitamin A	27%		Vitamin C	25%
Calcium	7%		Iron	38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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