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Shrimp Paesano with Lemon Butter Sauce Recipe

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★★★★★

4.2 from 37 reviews

This Shrimp Paesano recipe features succulent shrimp soaked in half-and-half, breaded with flour, egg wash, and panko breadcrumbs, then sautéed to golden perfection. Served with a rich, silky lemon butter sauce made using a bain marie technique and optionally paired with cooked pasta, this dish offers a delightful balance of crispy shrimp and tangy, buttery goodness enhanced with fresh garlic and chives.

Ingredients

Scale

Shrimp and Breading

  • 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 eggs + water (for egg wash)
  • Olive oil (for sautéing)

Pasta (Optional)

  • 1 box cooked pasta of your choice

Lemon Butter Sauce

  • 1 egg yolk
  • Juice of one large lemon
  • One stick butter (salted)
  • One to two cloves of fresh garlic (minced)
  • Chopped fresh chives (or green onions as substitute)

Instructions

  1. Prep Shrimp: Soak cleaned and deveined shrimp in half-and-half for 15 minutes to tenderize and add moisture.
  2. Set Up Breading Stations: Prepare three stations for breading: one plate with flour, one bowl with egg wash (2 eggs whisked with a little water), and one plate with panko breadcrumbs.
  3. Bread the Shrimp: Toss shrimp first in flour, then dip into egg wash, followed by coating thoroughly with panko breadcrumbs. Place breaded shrimp on a baking sheet and refrigerate until ready to cook.
  4. Cook Pasta (Optional): Prepare pasta according to package instructions if you want to serve the dish as an entrée. This step is optional based on your preference.
  5. Prepare Lemon Butter Sauce (Bain Marie Setup): Fill a medium saucepan with water and place a metal bowl on top ensuring it fits snugly but does not touch the water. Bring water to a gentle simmer to create a bain marie setup for gentle heating.
  6. Mix Egg Yolk and Lemon Juice: In the metal bowl, whisk together one egg yolk, juice of one lemon, and the minced garlic until well combined.
  7. Incorporate Butter: Cut the stick of butter into cubes and divide it into two portions. Over the bain marie, slowly whisk the lemon-egg mixture while gradually adding half of the butter cubes until it melts into a smooth sauce. Then add the remaining butter cubes and continue whisking until fully incorporated. Remove from heat and keep covered.
  8. Sauté the Shrimp: Heat olive oil in a skillet and sauté shrimp in batches of five until golden brown and crisp, about 2-3 minutes per side. Drain well and season immediately with salt.
  9. Plate and Serve: On each plate, ladle some of the hot lemon butter sauce, arrange five sautéed shrimp on top, and sprinkle with chopped fresh chives. Optionally, serve alongside hot cooked pasta and a fresh green salad.

Notes

  • Soaking shrimp in half-and-half tenderizes the seafood and adds subtle richness.
  • Panko breadcrumbs provide a lighter, crispier crust compared to traditional breadcrumbs.
  • Using a bain marie prevents the eggs in the lemon butter sauce from scrambling and helps achieve a smooth texture.
  • The lemon butter sauce can be kept warm over the bain marie until ready to serve to maintain the perfect consistency.
  • Adjust garlic quantity according to your preference for pungency.
  • If you prefer a lighter dish, serve shrimp as an appetizer without pasta.

Keywords: Shrimp recipe, breaded shrimp, lemon butter sauce, sautéed shrimp, panko shrimp, Italian seafood dish

Find it online: https://epicrecipebox.com/shrimp-paesano-with-lemon-butter-sauce-recipe/