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Nearly Shrimp Paisano

Yield Makes 2 to 3 servings

Ingredients

  • 1 pound unpeeled, large fresh shrimp
  • 3/4 cup half-and-half
  • 1 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 1 egg yolk
  • 2 tablespoons fresh lemon juice
  • 1/2 cup butter, divided
  • 2 garlic cloves, minced
  • 1/2 cup chopped fresh parsley

How to Make It

  1. Peel shrimp and devein, if desired. Soak shrimp in half-and-half 10 minutes. Drain shrimp, and dredge in flour. Fry shrimp in hot oil over medium-high heat 3 minutes on each side or until golden.

  2. Whisk together egg yolk and lemon juice in a heavy saucepan. Add 1/4 cup butter, and stir over low heat until melted. Add garlic and remaining 1/4 cup butter. Cook, stirring constantly, until butter melts and sauce thickens; stir in parsley. Pour sauce over shrimp, and serve immediately.

  3. Pour 2002 Brampton Unoaked Chardonnay. Wonderful pear flavors come through and stand up to this mildly citrusy dish.