A delightful shrimp dish with a creamy garlic butter sauce, perfect for a special dinner.
Preheat your oven to 400°F (200°C).
Ensure your oven is fully preheated to maintain consistent cooking temperatures.
Soak the shrimp in the half-and-half cream for 30 minutes.
This step helps tenderize the shrimp and infuse it with creaminess.
Drain the shrimp and lightly coat them in the flour.
Shake off any excess flour to avoid clumping during cooking.
Heat a sauté pan over medium heat and melt half of the butter. Sauté the shrimp on one side for 5 minutes in batches, ensuring not to overcrowd the pan.
Cooking in batches ensures even cooking and prevents steaming.
Transfer the shrimp, sautéed side down, to a baking dish and place in the oven. Broil for 5 minutes.
Keep an eye on the shrimp while broiling to prevent overcooking.
In the same pan, whisk together the egg yolk, lemon juice, and the remaining butter over low heat until the butter melts and the sauce thickens.
Stir continuously to prevent the egg yolk from curdling.
Add the garlic, parsley, and chives to the sauce and stir well. Adjust the consistency with a splash of cream if needed.
Taste the sauce and adjust seasoning as desired.
Serve the shrimp over a pool of the sauce on individual plates. Garnish with additional parsley and chives.
Serve immediately to enjoy the dish at its best.
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