Shrimp Paesano

Ready in 1 hour

Try this Shrimp Paesano recipe, or contribute your own. "Seafood" and "Main dishes" are two of the tags cooks chose for Shrimp Paesano.

"I used to live in San Antone and visited Paesanos periodically when they were on McCullogh I think...it's been more than 20 years. Back then I did not eat shrips at all but the same sauce was made for red snapper or the red fish from the gulf. I thought it was the best then and last night I made it for some jumbo prawns and side of butter garlic spaghetti, the dish took me back to the same place. Thank you posting this recipe. The only thing I would change is I would lightly fry both sides of the shrimp then put into oven for another 2 to 3 minutes."

- 4i2FLY

Top-ranked recipe named "Shrimp Paesano"

4.7 avg, 3 review(s) 100% would make again

Ingredients

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1 Garlic; minced pods
Chives
2 c Flour.
Sauce:
2 tb Vegetable oil
1/2 Lemon juice
1/2 c Parsley; chopped
1 Egg yolk
2 pt Half & half
1 lb Shrimp; deveined
1 Butter

Original recipe makes 4

Servings  

Preparation

Never made this dish, but the rumor in San Antonio is that Joe Paesanos wife stole this prior to their divorce, she then proceeded to give it to anyone who would take it. Dont know if that is true or not, but here is the recipe. Pre-heat oven to 400. Soak shrimp in 1/2 & 1/2 for at least 30 minutes. Drain and roll shrimp in flour and saute in oil over medium heat for 5 minutes. Do not turn shrimp. Re- move and place shrimp in baking dish, sauted side down in pre-heated 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 1/2 & 1/2 to thicken). Add chives and parsley. Thats it for instructions--I guess common sense would tell you to pour this sauce over the shrimp and eat it. David in San Antonio FROM: DAVID YOUNGQUIST (NSRR31A)

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I used to live in San Antone and visited Paesanos periodically when they were on McCullogh I think...it's been more than 20 years. Back then I did not eat shrips at all but the same sauce was made for red snapper or the red fish from the gulf. I thought it was the best then and last night I made it for some jumbo prawns and side of butter garlic spaghetti, the dish took me back to the same place. Thank you posting this recipe. The only thing I would change is I would lightly fry both sides of the shrimp then put into oven for another 2 to 3 minutes.
4i2FLY 4 years ago
I was really excited to learn how to make the sauce. I have a sensitive taste palette so there was a bit too much parsley & garlic and I believe you can go without the chives. Before I added the parsley and chives, it tasted nearly the same as the restaurant. I ended up straining the herbs and added more 1/2 & 1/2 with 1/4 more lemon juice and whisked over low heat so the sauce wouldn't curdle. I also made angel hair pasta to go with the meal. It was delicious!
April13 4 years ago
I also made it with Chicken and it was just as good! I am also going to try making it a little more healthy. Tastes just like the original!
elavaldez 8 years ago
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