Shrimp Paesano
Shrimp Paesano
Ingredients
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1 pint half-and-half
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 eggs, large, beaten
- 3 cups vegetable oil, for frying, or as needed
For the Lemon Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup white wine, dry
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped, plus extra for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Place the peeled, deveined shrimp in a bowl and cover with half-and-half. Let soak for 15 minutes. This helps tenderize the shrimp and allows the breading to adhere better.
⏱️ 1 min
- 2
While the shrimp are soaking, prepare the breading. In a shallow dish, combine the all-purpose flour, granulated garlic, onion powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to combine.
⏱️ 3 min
- 3
In another shallow dish, beat the 3 large eggs.
⏱️ 1 min
- 4
Remove the shrimp from the half-and-half, allowing any excess to drip off. Dredge each shrimp first in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat it again thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating.
⏱️ 10 min
- 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the shrimp halfway.
⏱️ 5 min•🌡️ 350
- 6
Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350
- 7
Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while you prepare the sauce.
⏱️ 2 min•🌡️ 200
- 8
To make the lemon butter sauce, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min
- 9
Stir in the white wine and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min
- 10
Remove the sauce from the heat and stir in the 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min
- 11
Arrange the fried shrimp on a serving platter. Drizzle generously with the lemon butter sauce and garnish with additional fresh chives.
⏱️ 2 min
- 12
Serve immediately and enjoy your Shrimp Paesano!
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Paesano
For the Shrimp
- 1 pound shrimp, peeled, deveined, tails on
- 1 pint half-and-half
- 1 1/2 cups all-purpose flour
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 3 eggs, large, beaten
- 3 cups vegetable oil, for frying, or as needed
For the Lemon Butter Sauce
- 1/2 cup unsalted butter
- 1/4 cup lemon juice, freshly squeezed
- 1/4 cup white wine, dry
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped, plus extra for garnish
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
Instructions
- 1
Place the peeled, deveined shrimp in a bowl and cover with half-and-half. Let soak for 15 minutes. This helps tenderize the shrimp and allows the breading to adhere better.
⏱️ 1 min - 2
While the shrimp are soaking, prepare the breading. In a shallow dish, combine the all-purpose flour, granulated garlic, onion powder, paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk well to combine.
⏱️ 3 min - 3
In another shallow dish, beat the 3 large eggs.
⏱️ 1 min - 4
Remove the shrimp from the half-and-half, allowing any excess to drip off. Dredge each shrimp first in the seasoned flour mixture, shaking off any excess. Then dip it into the beaten egg, allowing excess to drip off. Finally, coat it again thoroughly in the seasoned flour mixture, pressing gently to ensure an even coating.
⏱️ 10 min - 5
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat to 350°F (175°C). Ensure there is enough oil to submerge the shrimp halfway.
⏱️ 5 min•🌡️ 350 - 6
Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature of the shrimp should reach 145°F (63°C).
⏱️ 8 min•🌡️ 350 - 7
Remove the cooked shrimp with a slotted spoon and place them on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) while you prepare the sauce.
⏱️ 2 min•🌡️ 200 - 8
To make the lemon butter sauce, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 2 min - 9
Stir in the white wine and lemon juice. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to reduce slightly.
⏱️ 3 min - 10
Remove the sauce from the heat and stir in the 2 tablespoons of chopped fresh chives, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 1 min - 11
Arrange the fried shrimp on a serving platter. Drizzle generously with the lemon butter sauce and garnish with additional fresh chives.
⏱️ 2 min - 12
Serve immediately and enjoy your Shrimp Paesano!