SHRIMP PAESANO

By TEdmondson

Ingredients

• 1 lb. fresh jumbo shrimp
• half & half or light cream
• flour
• 1 egg yolk, room temperature
• olive oil
• juice of 1/2 lemon
• 1 stick unsalted butter
• 1-3 cloves garlic, minced
• fresh chopped parsley
• fresh chopped chives

Preparation

Step 1

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.