Shrimp Diane


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


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.
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.


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


2 servings


Wednesday, July 22, 2015 - 7:16pm


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