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  • 1 lb. fresh jumbo shrimp
  • half & half or light cream
  • flour
  • 1 egg yolk, room temperature
  • olive oil
  • juice of 1/2 lemon
  • 1 stick unsalted butter
  • 1-3 cloves garlic, minced
  • fresh chopped parsley
  • fresh chopped chives


Servings 2


Step 1


Clean, de-vein and soak in half & half for 10 minutes. Drain and dredge in flour. Sauté in oil over medium heat for 5 minutes. DO NOT TURN! Remove pan from burner and place in preheated oven. Broil 5 minutes. Arrange on warmed plates. Spoon on sauce and serve.


Mix egg yolk and lemon juice in heavy saucepan. Add ½ of the butter and stir over low heat until melted. Add garlic and remaining butter. Stir briskly until butter melts and sauce thickens. Add chives and parsley.


Time the preparation of the sauce to the completion of shrimp cooking so both are ready together.

Serve with warm French bread, pasta on the side if desired and a dry white wine: Sauvignon Blanc, Fumé Blanc, Pinot Grigio or Gris etc.

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