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Shrimp Paesano


Saved in 81 recipe boxes and 43 cookbooks
Shrimp Paesano Shrimp Paesano

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

Yield

4

servings

Prep

45

min

Cook

15

min

Ready

60

min

Trans-fat Free
 

Ingredients

1 pound shrimp
raw, deveined and shelled
1 pint light cream (half&half)
10% or half & half
*
2 tablespoons olive oil
or butter
2 cups flour, all-purpose
1 large egg yolks
1 stick butter
1 clove garlic
minced
¼ cup parsley leaves
fresh, chopped
1 x chives
fresh
*
¼ cup lemon juice
* not incl. in nutrient facts

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 ½ and ½ to thicken). Add chives and parsley.

Serve the sauce with the crispy shrimp.

First published: last updated: 2015-05-03

4 stars - based on 11 ratings, best: 5, worst: 0, reviews: 10

Reviews

+3

over 5 years

This recipe is as true to Shrimp Paisano (from Paisano's in San Antonio)as anything I've found. The sauce makes it. My suggested revisions: sprinkle sea salt and coarse ground pepper on the floured shrimp before frying. Fry in PEANUT oil (peanut only) and, contrary to recipe, do not bake. Double the sauce recipe and cook in 2 different pans: one for pouring over the cooked shrimp and one for tossing the pasta just prior to serving. Use 1/8 c. lemon juice and 1/8 lime c. juice instead of 1/4 cup lemon. This dish is heaven.

+8

almost 6 years

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!

+16

about 6 years

Just read all the old review, sounds it is really a fantastic recipe, I will try it later.

+11

over 7 years

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. :)

+6

over 10 years

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.

-1

over 10 years

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.

+3

over 10 years

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.

+4

over 10 years

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.

about 13 years

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 13 years

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!

Comments

Stellar
Texas
 over 4 years ago

Eat this at Paesano's in San Antonio! This tasted just the same.YUMOOOOOOOOOOOOO.So easy and just wonderful!!
Thanks

 

Nutrition Facts

Serving Size 235g (8.3 oz)
Amount per Serving
Calories 61947% of calories from fat
 % Daily Value *
Total Fat 32g 50%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 335mg 112%
Sodium 423mg 18%
Total Carbohydrate 17g 17%
Dietary Fiber 2g 8%
Sugars g
Protein 63g
Vitamin A 27% Vitamin C 25%
Calcium 7% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
 

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