as many San Antonians, I grew up eating at Paesano's. Ordering the same meal every time, never stray from the original. As friends would come and visit, or i would entertain on business, i would strongly encourage Shrimp Paesano to my guests, sometimes, they would partake in this perfection of a meal, and sometimes they would not... if they did not, i would offer a bite of my meal, and they immediately would regret their choice. Needless to say, i have googled searched and searched and found a few that came close to the greatest meal ever- always to be slightly off...NOT TONIGHT my friends. Tonight's attempt was perfection!
i will share the variation of the recipe that i used tonight so those who cannot just run to Paesano's when the urge strikes, can have a taste of Paesano's in their home, no matter where you have moved.
this served 2: preheat to 400
12 shrimp de-veined and washed
soak in 1/2 and 1/2, for 15 minutes or longer enough to go 3/4 over the shrimp ( 1 pint will be plenty for the soaking and the sauce)
roll in flour on both sides
saute in olive oil on medium heat for 5 minutes on the first side
saute for 2 minutes on the second side
mince two cloves of garlic (fresh) and sprinkle in the glass baking dish
put the shrimp 5 minute sauteed side down
broil on high for 5 minutes
sauce: this is what is always tricky in a medium saucepan
1 large egg yolk
lemon juice from 1/2 of a medium lemon (use the lemon not lemon concentrate)
1/2 stick butter
heat these until melted and take off the heat
add 3 cloves of minced garlic (fresh)
1/2 stick butter
stir briskly until melted
add 1 more squeeze of the other 1/2 of lemon
add chives (probably about 2 tablespoons)
add a little 1/2 and 1/2 to thicken sauce (about 1/4 cup or so)
add a few sprinkles of garlic salt to taste
it was amazing. good luck!
