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.
RECIPE
Shrimp Diane
Ingredients
- 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)
- ¼ cup green onions, finely chopped
- 1 tablespoon shallot, finely minced
- 1 large fresh garlic clove, minced
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon white pepper
- ¼ teaspon black pepper
- ¼ teaspoon dried basil
- ¼ teaspoon dried thyme
- ⅛ teaspoon dried oregano
- 8 ounces mushrooms, thinly sliced
- 3 tablespooons fresh parsley, finely chopped
Instructions
- 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
Kathleen | HapaNomNom
What an exciting renovation! This post is perfect for me - I just moved and I'm still getting the house together. After hours and hours of unpacking and stuff being everywhere, the last thing I want to do is make a complicated meal. This is PERFECT! Quick, easy, elegant, healthy.
Karrie@tastyeverafter
Thanks Kathleen. I love renovating this camper. It's not vintage but I told hubby that we should start renovating vintage ones as a hobby and way to make extra road tripping money. Congrats on moving and a new house! That's always exciting but the packing and unpacking sucks
Rachelle @ Beer Girl Cooks
Yes! Girl, I love me some shrimp. This looks sooooooo good. How is the camper reno going? It totally looks like it's keeping you busy!
Karrie@tastyeverafter
You know scrimp is always gooooood! Camper reno is going well and should be finished this Sunday (hopefully). Going to a 5 hour drinking beer fest Saturday so there's a chance I might not be working on the camper Sunday. Lol! #keepingitreal
felicia@ingredient1
Absolutely love this recipe, especially the combo of shrimp and mushrooms two of our favorite ingredients. Great suggestion to keep it low-carb with spaghetti squash or side of vegetables; plus, it means more room for bread!
Karrie@tastyeverafter
Haha! Thank you Felicia! Too true about more room for bread. French bread is my complete downfall and I can eat a whole loaf by myself. Love it
Tammy Renea @SanPasqualsKitchen
I can't wait to see the pictures of the camper! This recipe is definitely a keeper!
Karrie@tastyeverafter
Thanks so much Tammy
Dannii @ Hungry Healthy Happy
I am all about quick and easy meals like this. I can't wait to see pictures of your camper. It's my dream to buy one and just travel around.
Karrie@tastyeverafter
Me too Dannii!
Dawn
This looks really good, Karrie! Looking forward to trying!!
Karrie@tastyeverafter
Thanks Dawn. Let me know how you like it!
Dante
Idol, will definitely make this. I love shrimps. Will sub shallot with white onion as they are not readily available here in Phils.
And post shots of your camper once done. hahaha.
Karrie@tastyeverafter
Great Dante! Let me know how you like it. Be on the lookout for the before and after camper posts
heather wells
My mother in law....her name is Diane. Jack and Diane. Great pics, I am amazed you get any recipe posted at all given your wild big baby Nola. Hugs
Karrie@tastyeverafter
Jack and Diane? That would make a great song. Haha! Thanks and I'm amazed every day that I can get anything done with cray-cray around.
heather wells
Cray cray HOLLA!
Karrie@tastyeverafter
Sometimes cray cray can be good, especially when it's got a butter sauce on top
Jennifer Jaras
I love how elegant this looks! It is perfect for days on the go when you want a nice meal but don't have the time. Great recipe Karrie and congratulations on the camper!
Karrie@tastyeverafter
Thanks Jennifer!! xoxo
Annie @ The Garlic Diaries
What an awesome idea to renovate a camper! I love that. Make sure you post pictures when it's done :). This shrimp looks amazing!! Can't wait to try!.
Karrie@tastyeverafter
Thanks Annie. It has definitely been quite the project and I'll be sure to post photos of the finished camper
Thao @ In Good Flavor
It sounds like your camper will be up and running in no time. I'm excited for you! This Shrimp Diane looks so good!! It's my kind of dish. I love how quick and easy it is to put together too.
Karrie@tastyeverafter
Thank you Thao and I sure hope the camper is up and running soon because summer is fading fast
Beeta @ Mon Petit Four
How yummy! I love that this is such a light and simple meal, perfect for summer. It looks lovely too. Glad the camper renovation is going well, I hope you share pics when it's all done!!
Karrie@tastyeverafter
Thanks Beeta and I think I'm going to write a post on the camper renovation so you'll be able to see the before and after pics!
Heather - Butter & Burlap
I'm loving this staging and this recipe! Great job! Everything looks so flavorful
Karrie@tastyeverafter
Thanks so much Heather!