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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 dozen - large shrimp, peeled, deveined, butterflied
  • 1 cups - half and half
  • - flour, for dredging
  • - oil , for frying
  • Sauce
  • 1 - lemon - juice only
  • 1 - egg yolk
  • 1 sticks - butter, divided
  • 1 cloves - garlic, finely chopped
  • 1 tablespoons - parsley, finely chopped
  • 2 tablespoons - chives, finely chopped
  • Directions:


    Soak the shrimp in the half and half for 10 minutes. Dredge in flour and saute in oil for five minutes or just until done, on ONE SIDE ONLY. Place on broiler pan, fried side down, and broil for 5 minutes, or just until shrimp are brown.


    Put the lemon juice, egg yolk, and 1/2 of the butter in a pan over VERY LOW HEAT, and whisk until smooth. Add the garlic, parsley, chives, and rest of the butter, and continue to cook until the sauce is smooth and thick. Use LOW enough HEAT so that the butter does not boil. It should not become clear.

    Serve sauce over broiled shrimp.

    Brief Description

    Shrimp served in a butter garlic sauce.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Mexican

    Prep Time: 25 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    September 17, 2014

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