Shrimp Paesano

Jeremy and I had our first real date at Paesanos here in San Antonio....could that be over 9 years ago... eeek! We still love to go there for a nice "date night" even if Jeremy hates the term! =) It is a nice place to relax and we always go to the 1604 location and get an outside table by the koi pond... and get some good grub!

My favorite thing to order there is their signature dish, Shrimp Paesano.

So we decided to try making it on our own version of it last night...

Jeremy is convinced that I cannot cook without destroying the kitchen... he may be on to something!

But as everything started to come together, I actually was impressed with our shrimp knockoff capabilities! (We can't get sued for this, right?)

Okay, so maybe not Food & Wine magazine presentation style, but we both were impressed! Here's the recipe for those adventurous ones out there!

This recipe is to serve 2 but can easily be doubled again and again to serve as many as you need.

1 Pound jumbo shrimp, peeled, cleaned & deveined
1 C. approx., half & half
Flour for dredging
Salt & Pepper to taste
2 T. olive oil
1 stick of butter, divided
1 egg yolk
½ of a lemon, juiced
2 cloves garlic, minced
Parsley & chives for garnish

SHRIMP PREP:
Soak shrimp in half and half for about 10 minutes. Drain and dredge in flour seasoned with salt and pepper. Saute in oil over medium heat for 5 minutes. Do not turn. Remove and place in oven proof baking dish in preheated oven on broil.
While shrimp is in oven, prepare sauce.

SAUCE PREP:
Combine egg yolk and lemon juice in heavy saucepan. And ½ stick of butter and melt over low-med heat. Add garlic and remaining ½ stick of butter. Continue to cook until thickened.
Remove shrimp from oven. Pour sauce over shrimp and garnish with parsley and chives to serve.