Shrimp Paisano

Serves 1
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Directions

  1. 1Soak shrimp in half-and-half.
  2. 2Soak shrimp in half-and-half.
  3. 3Soak shrimp in half-and-half.
  4. 4Set up breading stations and dredge shrimp in flour, then egg wash, then panko, and chill.
  5. 5Set up breading stations and dredge shrimp in flour, then egg wash, then panko, and chill.
  6. 6Set up breading stations and dredge shrimp in flour, then egg wash, then panko, and chill.
  7. 7Cook pasta if serving as an entrée.
  8. 8Cook pasta if serving as an entrée.
  9. 9Cook pasta if serving as an entrée.
  10. 10Make the lemon-butter sauce over a bain-marie with egg yolk, lemon juice, garlic, and butter until silky.
  11. 11Make the lemon-butter sauce over a bain-marie with egg yolk, lemon juice, garlic, and butter until silky.
  12. 12Make the lemon-butter sauce over a bain-marie with egg yolk, lemon juice, garlic, and butter until silky.
  13. 13Sauté shrimp until golden, salt immediately, and serve over pasta with the sauce.
  14. 14Sauté shrimp until golden, salt immediately, and serve over pasta with the sauce.
  15. 15Sauté shrimp until golden, salt immediately, and serve over pasta with the sauce.

Ingredients

  • 1 lb shrimp, peeled & deveined
  • 1 lb shrimp, peeled & deveined
  • 1 lb shrimp, peeled & deveined
  • 1 pint half-and-half
  • 1 pint half-and-half
  • 1 pint half-and-half
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 3 cups panko breadcrumbs
  • 3 cups panko breadcrumbs
  • 3 cups panko breadcrumbs
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • water (egg wash)
  • water (egg wash)
  • water (egg wash)
  • Olive oil for sautéing
  • Olive oil for sautéing
  • Olive oil for sautéing
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 Juice of large lemon
  • 1 Juice of large lemon
  • 1 Juice of large lemon
  • 1 stick butter, cubed
  • 1 stick butter, cubed
  • 1 stick butter, cubed
  • 1 cloves fresh garlic, minced
  • 1 cloves fresh garlic, minced
  • 1 cloves fresh garlic, minced
  • Chopped fresh chives (for garnish)
  • Chopped fresh chives (for garnish)
  • Chopped fresh chives (for garnish)

Equipment

bain-mariewhisk

Tips

  • Don't let the egg-based lemon butter sauce intimidate you; it's just egg yolk and lemon with whisked-in butter.
  • Serve with a crisp salad or crusty bread to soak up every last drop of the buttery sauce.