As previously mentioned, my husband and I took a very brief trip out of town to San Antonio this weekend.
We stayed at a great hotel downtown , the Emily Morgan, and our room overlooked the Alamo.
As I looked out my hotel window, eleven stories in the sky, I thought about the few women who were at the Alamo , which prompted my next thought : my daughters would have handled themselves very well at the Alamo.
Oh the romanticized thought processes of a retired English teacher/proud mother.
My husband and I walked along the river with the intention of having a wonderful dinner at my favorite restaurant.
However, a slight delay occurred when we went in here for a bit, prior to dinner.
Two Texas college teams were playing (Texas and Texas Tech), and although they are not his favorite team (Texas A&M is, but they have become increasingly frustrating in years’ past to watch ), my husband stands by his preferred game watching criteria for college football:
*Big 12 team
So this happened.
(Who am I kidding? He loves ALL football, and now I do too.)
We eventually made our way to Paesano’s where I had Shrimp Paesano, and he had Fettucini Alfredo with Shrimp on a bed of spinach. Both dishes were wonderful.
Shrimp Paesano is a level of decadence that is hard to describe. Here is a recipe I found online.
One Version of Shrimp Paesano
1 pound shrimp
raw, deveined and shelled
2 cups flour, all-purpose
1 large egg yolk
1 stick butter
1 clove garlic
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 and pasta.