Shrimp Diane

Course : Cajun
Serves: 4
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1 package rice
1 package pasta
1 loaf French bread
3 tablespoons parsley -- fresh, chopped
1/4 cup clam broth
1/4 cup fish stock
1/2 pound mushrooms -- 1/4 inch slices
1/8 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic -- minced
3/4 teaspoon salt
1/4 cup green onion -- minced
2 pounds shrimp -- medium, shelled
1 cup butter -- unsalted

Preparation / Directions:

1. Heat 1/2 cup butter in large skillet over high heat. 2. When butter is almost melted, add green onion, salt, garlic, ground peppers, basil, thyme and oregano; stir well. 3. Add shrimp and sauté until they turn pink, about 1 minute, shaking the pan instead of stirring. 4. Add mushrooms and stock; add remaining 1/2 cup butter in chunks, continuing to shake skillet, cooking until butter sauce is creamy and smooth. 5. Garnish with parsley and serve immediately with French bread, or over pasta or rice. NOTE: This recipe is a version of the Shrimp Diane served at Orleans Restaurant of Los Angeles.

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