Shrimp Paesano Recipe

A plate of sauted shrimp on a tart lemon butter sauce sprinkled with chives

Print Pin

5 from 2 votes

Our at-home version of the iconic Texas recipe, which we were gifted in 2010 while working on the Riverwalk.

Course Main Course, Main Dishes, Seafood, Texas Recipes

Prep Time 15

Cook Time 15

Servings People

Calories 459kcal

Author Sarah Penrod

Equipment

1 Bain marie see notes below

Ingredients

Shrimp

1 pound shrimp peeled, deveined, tails on
1 pint of half-and-half
1 1/2 cups all purpose flour
3 cups Panko breadcrumbs
2 egg + water egg wash
olive oil for saute
1 box cooked pasta of your choice

Lemon Butter Sauce (May I suggest doubling this sauce for sauce lovers)

1 egg yolk
Juice of one large lemon
One stick butter salted
One to two cloves of fresh garlic minced
Chopped fresh chives can sub green onions

Instructions

Shrimp

Soak cleaned and deveined shrimp in half-and-half for 15 minutes.
Set up a standard breading procedure containing 3 stations. One plate of flour, one bowl of egg wash (2 eggs plus a little water, whisked), and one plate of panko bread crumbs.
Some people choose to bread in only flour-egg wash-flour, but we remember panko bread crumbs. Its really up to your tastes.
Toss a few shrimp in the flour, followed by the egg wash, followed by panko bread crumbs.
After breading, place each shrimp on a baking sheet and refrigerate until you are ready to cook.
Cook pasta according to box instructions if serving with pasta. The entree version is served with pasta, the appetizer version is not. Do what is right for you.

Butter Sauce

Set up a bain marie. This is a medium saucepan of water, with a metal bowl that fits snug into the saucepan to gently steam the sauce. This is commonly used to make egg sauces like this lemon sauce as well as hollandaise. Make sure the gently simmering water does not touch the bottom of the metal bowl.
Add the egg yolk and the juice of one lemon in a metal bowl and whisk well. Add in the minced garlic. Cut the stick of butter into cubes and separate into two portions.
Over a bain marie (simmering hot water in a sauce pan), whisk the lemon juice and egg yolk with half of the stick of butter until it melts into a sauce. Then add the remaining half a stick of butter (in cubes). Doing it in two parts makes things more manageable.
Remove from the heat and cover until you are ready to plate up.

To Cook and Plate Up

Sauté shrimp five shrimp at a time in hot olive oil until golden brown. Drain well and salt immediately.
Serve a ladle of hot lemon sauce on a plate topped with five sautéed shrimp and sprinkled with chives.
You may also serve this with hot pasta of your choice and a nice green salad.

Notes

A bain marie is a medium saucepan of water, with a metal or glass bowl set atop it, which is used to gently cook egg based sauces.

The water inside the saucepan must not actually touch the metal or glass bowl nestled inside of it. The steam gently cooks the egg sauce. You probably have everything you need in your kitchen to make a bain marie, but check before beginning cooking.

The sauce recipe can be doubled for those serving this with pasta.

Nutrition