Amount
Ingredient
Preparation



1
pound
shrimp

raw, deveined and shelled



1
pint
light cream

10% or half & half



2
tablespoons
olive oil

or butter



2
cups
flour





1
large
egg yolk





1
stick
butter





1
clove
garlic

minced



1/4
cup
parsley

fresh, chopped



1
x
chives

fresh



1/4
cup
lemon juice

 Preheat oven to 4. 

Reserved some cream for the sauce.  Soak shrimp in the remaining cream for at least 3 minutes in the refigerator.

Drain and roll shrimp in flour then saute in oil over medium heat for 5 minutes. Do not turn shrimp! 

Remove and place shrimp in baking dish with the sauted side down in preheated oven. Turn oven to broil and broil for 5 minutes. 

For sauce: 

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.