- 1 pound shrimp raw, deveined and shelled
- 1 pint light cream 10% or half & half
- 2 tablespoons olive oil or butter
- 2 cups flour, all-purpose
- 1 large egg yolk
- 1 stick butter
- 1 clove garlic minced
- 1/4 cup parsley leaves fresh, chopped
- 1 teaspoon chives fresh
- 1/4 cup lemon juice
Preheat oven to 400.
Reserve some cream for the sauce. Soak shrimp in the remaining cream for at least 30 minutes in the refigerator.
Drain and roll shrimp in flour then sauté in oil over medium heat for 5 minutes. Do not turn shrimp!
Remove and place shrimp in baking dish with the sautéd side down in preheated oven. Turn oven to broil and broil for 5 minutes.
Mix egg yolk and lemon juice in half the butter and stir over low heat until melted, take off heat.
Add garlic and rest of butter and stir briskly until butter melts and sauce thickens. (Add small amount of 1/2 and 1/2 to thicken). Add chives and parsley.
Serve the sauce with the crispy shrimp.