Shrimp Diane

Ingredients

1 pound of large shrimp, reserve shells (and heads if possible)
6 Tb shrimp stock (To make: place shrimp shells and heads in saucepan and cover with water, simmer for at least 2 hours. Add water as needed to keep shrimp shells covered)
8 Tb (1 stick) unsalted butter
¼ cup green onions, finely chopped
1 Tb shallot, finely minced
1 large fresh garlic clove, minced
¼ tsp kosher salt
¼ tsp cayenne pepper
¼ tsp white pepper
¼ tsp black pepper
¼ tsp dried basil
¼ tsp dried thyme
⅛ tsp dried oregano
8 oz mushrooms, thinly sliced
3 Tb fresh parsley, finely chopped

Preparation

1
Melt 4 Tb butter in a large skillet over medium-heat heat. When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano. Stir well. Add shrimp and sauté for about 1 minute. Add mushrooms and 4 Tb of the stock and shake the pan back and forth to combine. Add the remaining 4 tablespoons of the butter, 1 tablespoon at a time, to the pan while continuously shaking the pan back and forth over the heat. Don't stir because it will break up the sauce.
2
Before the last of the butter melts, add the fresh parsley and the remaining 2 tablespoons of stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.
.

About

Simple and easy recipe of the Cajun classic. Slightly adapted from Chef Paul Prudhomme’s Louisiana Kitchen cookbook.

Yield:

2 servings

Added:

Wednesday, July 22, 2015 - 7:16pm

Creator:

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