Shrimp Diane
Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 2
 

Ingredients:

1 3/4 pounds shrimp -- (medium) w/heads and, shells
6 tablespoons basic shrimp stock
3/8 pound unsalted butter (1-1/2 sticks)
1/4 cup very finely chopped green on -- ions
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper -- (cayenne)
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves
1/4 teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
1/2 pound mushrooms cut into 1/4 inch -- thick slices
3 tablespoons fresh parsley, very finely chopped
 

Preparation:

Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat. When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well. Add the shrimp and sauté just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion. Add the mushrooms and 1/4 cup stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly. Add butter sauce is the consistency of cream. Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice.