My Copycat Shrimp Paesano

• For Shrimp
• 2 pints half-and-half cream
• salt & pepper, to taste
• 1 lb jumbo shrimp, peeled, deveined, tails left on (about 20)
• 2 cups flour
• 2 tablespoons vegetable oil
• For Sauce
• 1 egg yolk
• 1 1/2 cups butter, cold, cut into 1 inch pieces
• 1 medium lemon, juice of
• 4 garlic cloves, minced
• 3 tablespoons fresh parsley, minced
• 3 tablespoons fresh chives, chopped

1. Pre-heat oven to 400u0b0 F.
2. Soak shrimp in half& half for 30 minutes.
3. Drain shrimp and dust lightly in flour.
4. Saute shrimp for 5 minutes on one side.
5. You will have to do in batches so that you do not overcrowd.
6. Do not turn shrimp.
7. Remove shrimp and place in a baking dish, sauted side down, and place in pre-heated oven.
8. Turn to BROIL and broil for 5 minutes.
9. Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
10. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
11. (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
12. Pool sauce in plates and top with shrimp.
13. Serve immediately.

shrimp, cream, salt, jumbo shrimp, flour, vegetable oil, for sauce, egg yolk, butter, lemon, garlic, fresh parsley, fresh chives

Taken from www.food.com/recipe/my-copycat-shrimp-paesano-64300 (may not work)