Shrimp Diane

Course : Appetizers
Serves: 2
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1 3/4 pounds shrimp -- (medium) w/heads and shells
6 tablespoons basic shrimp stock
3/8 pound unsalted butter
1/4 cup very finely chopped green onions
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 very finely chopped fresh parsley

Preparation / Directions:

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 saute 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. Befor 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 abd 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.


Nutritional Information:

1062 Calories (kcal); 76g Total Fat; (64% calories from fat); 83g Protein; 9g Carbohydrate; 790mg Cholesterol; 1401mg Sodium

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