J and I have been trying to eat more fish. Since one of my most favorites, seared tuna, is out at least until Baby Girl Tyler arrives in November, we’ve had to get creative. Last night, J found this super easy and really delicious Portuguese recipe from Food.com. We didn’t have any sole filets on hand, so we swapped out Swai (not sure what Swai is, check out this link from Consumer Reports) and it was wonderful. Since we didn’t want to figure out how to divide an egg yolk, we just made the full sauce recipe. Which turned out to be a great idea because the sauce was equally delicious over brown rice!
With a side of brown rice and broccoli, this was a super light and tasty dish. In total, it took longer to cook the brown rice than to make the fish from start to finish. Next time, we’ll add more fresh parsley at the end.
When J and I lived in San Antonio, we used to love to eat in Paesanos outdoor dining room. Especially in the middle of “winter” when they had the heat lamps going and the sunsets were amazing. We often ordered their signature dish, Shrimp Paesano (first dish on the link), which is amazing. Unfortunately, when we left from San Antonio, we couldn’t find a restaurant with similar flair in Columbia. After much trial and error, J finally recreated the dish for our recent anniversary after stumbling across this recipe online. It’s been about four years since I’ve eaten the real dish, but this recreation was so close I could almost see the beautiful sunset view.
2 pints half-and-half cream
salt & pepper , to taste
1 lb jumbo shrimp, about 20, peeled, deveined, tails left on (We actually removed them for easier eating)
2 cups flour
2 tablespoons vegetable oil
1 egg yolk
1 ½ cups butter, cold, cut into 1 inch pieces (cold is the key!)
1 medium lemon, juiced
4 garlic cloves , minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped
Pre-heat oven to 400º F. Soak shrimp in half and half for at least 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp in vegetable oil for 5 minutes on one side in a medium-high skillet. Do not let the shrimp burn. You will have to do in batches so that you do not overcrowd. Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven. Turn to BROIL and broil for 5 minutes.
Mix egg yolk and lemon juice in half the butter in a sauce pan and stir over low heat until butter is melted; take off heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens. (Add a small amount of half and half to thicken if you like.) Add chives and parsley (we were out). Pool sauce in plates and top with linguini and shrimp. Serve immediately.
As mentioned above, I love this dish. It’s the perfect meal. Light and heavy at the same time. The sauce is decadent and delicious with bread. J makes a lot of great dishes, but this one is about perfect.