The classic Shrimp Diane is made with a homemade shrimp stock, shallots, garlic, fresh mushrooms, and lot of Cajun spices. Recipe is slightly adapted from Chef Paul Prudhomme’s Louisiana Kitchen cookbook.
If you follow my blog, you know I bought a camper to renovate about a month ago. It’s because of this camper that I’ve been severely slacking on this blog.
I am so obsessed right now with finishing this renovation that it is zapping all of my time and affecting my creative writing and cooking abilities. All I can think about is how I’m going to transform this little camper into a cute little house on wheels.
So I’m painting and sewing and cleaning and doing everything other than working on this blog. My bad.
Since I’ve had limited free time on my hands lately, the last few weeks have been all about quick and easy dinners. One of my favorites is the simple, classic Shrimp Diane.
My version is slightly adapted from Chef Paul Prudhomme’s Louisiana Kitchen, the quintessential bible of Louisiana cooking and one of the most cherished cookbooks in my collection.
Shrimp Diane is buttery, spicy, and deliciously rich tasting without being too heavy. Plus, it’s cray-cray easy to make.
Once you have all the ingredients prepped, it comes together fast and in less than 10 minutes. It’s perfect for a romantic dinner for two, dinner party for many, or even a party of one.
Served over pasta, grits, or rice and with plenty of warm, fresh french bread on the side for soaking up all the scrimp-a-licious sauce!
If you are looking for more of a low carb-ish option, serve it over cooked spaghetti squash, sauteed greens, or roasted vegetables. Or eat it on it’s own with a side salad.
Probably the most important ingredient of Shrimp Diane, besides the obvious shrimp, is the stock. Chef Paul Prudhomme’s original recipe calls for simmering the shrimp shells (and heads if you can get them) for at least 8 hours. I have found that simmering them for at least 2 hours works well and develops a flavorful enough broth.
Even if you only have 15 minutes to make the stock, do it. Just put it on high and let it boil away for whatever few minutes you have to draw out that shrimp flavor. Seriously, it is all that and more.
Make this delicious Cajun classic Shrimp Diane for a quick and easy dinner anytime of the week.
- 1 pound large shrimp (reserve the shells and heads to make stock)
- 6 tablespoons 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 tablespoons unsalted butter (1 stick)
- 1/4 cup green onions, finely chopped
- 1 tablespoon shallot, finely minced
- 1 large fresh garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- 8 ounces mushrooms, thinly sliced
- 3 tablespooons fresh parsley, finely chopped
- Melt 4 tablespoons 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 tablespoons 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.
- Serve immediately with pasta, grits, rice, or on it's own with a big piece of french bread.
Recipe Notes & Tips:
- Serve with pasta, grits, rice, or on it's own with a big piece of french bread
- Adapted from Chef Paul Prudhomme's Louisiana Kitchen cookbook