This is one of Paesano’s Restaurant signature dishes. You will love this garlic shrimp dish. Paesano’s Restaurant is on the Riverwalk in San Antonio, Texas.
For Shrimp 2 pints half-and-half cream salt & pepper, to taste 1 lb jumbo shrimp, peeled, deveined, tails left on (about 20) 2 cups flour 2 tablespoons vegetable oil For Sauce 1 egg yolk 1 1⁄2 cups butter, cold, cut into 1 inch pieces 1 medium lemon, juice of 4 garlic cloves, minced 3 tablespoons fresh parsley, minced 3 tablespoons fresh chives, chopped Pre-heat oven to 400º F. Soak shrimp in half& half for 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp for 5 minutes on one side. You will have to do in batches so that you do not overcrowd. Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven. Turn to BROIL and broil for 5 minutes. Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens. (Add a small amount of half& half to thicken more if you like.) Add chives and parsley. Pool sauce in plates and top with shrimp. Serve immediately.