Total Fat 32g
Saturated Fat 16g
Total Carbohydrate 17g
Dietary Fiber 2g
Vitamins and minerals
2 pints half & half cream
1 lb jumbo shrimp, peeled
2 cups flour
2 tablespoons extra-virgin olive oil
1 egg yolk
1 medium-sized lemon juice
1½ cups cold butter,
4 garlic cloves, crushed
3 tablespoons fresh chives, sliced
3 tablespoons fresh parsley, crushed
Heat up oven to about 400º F.
Soak shrimp in half& half for about 30 minutes. Drain shrimp and smutch lightly in flour.
Fry shrimp for 5 minutes on one side. Fry little at a time, do not overcrowd the frying pan and do not turn shrimp.
Remove shrimp and place fried side down in a baking dish, and place in heated oven. Broil for about 5 minutes.
In the meantime, mix 1 egg yolk and lemon juice in ¾ of the butter and mix over low heat until butter is melted; put off heat.
Add garlic and remaining butter and return pan to heat. Stir briskly until butter dissolves and sauce solidifies.
Add 3 teaspoons of sliced fresh chives and parsley. Put sauce in plates and top with shrimp.