Shrimp Paesano

cuisine Italian
difficulty Moderate
season Year Round
serves 4


2 pounds wild shrimp, peeled, deveined, tails on 1 pint half and half 2 cups all purpose flour Sea salt and freshly ground black pepper olive oil 1 large egg yolk 2 lemons, zested and juiced 1 stick unsalted European butter, diced 1 tablespoon minced garlic 1/2 teaspoon red pepper flakes 2 tablespoons chopped parsley


  1. Preheat the oven broiler.
  2. Put the shrimp in a large bowl and add the half and half. Soak for 30 minutes, drain, and pat lightly with a paper towel to dry.
  3. Put the flour in a small bowl and season with salt and pepper.
  4. Warm a 12" cast iron skillet over medium heat. Add olive oil to lightly coat the bottom of the pan. Dredge the shrimp in the flour, shake off excess flour, and sauté the shrimp in the skillet for 4 minutes without turning the shrimp. Remove skillet from heat.
  5. In a 1 quart saucepan, whisk the yolks, lemon zest, lemon juice, and butter over low heat until the butter is melted. Add the garlic and red pepper flakes. Let the sauce cook for 2 to 3 minutes or until it begins to thicken.
  6. Place the skillet with the shrimp under the broiler for 3 minutes or until the shrimp are golden and crisp. Remove shrimp from the oven, pour the butter sauce over the shrimp, and finish with a sprinkling of parsley. Serve immediately.