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Shrimp Diane

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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. 

A dish of Shrimp Diane with bread rolls on the side

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.

Shrimp Diane

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.

Shrimp Diane

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.

Shrimp Diane

Close up of shrimp and mushrooms in a butter sauce

Make this delicious Cajun classic Shrimp Diane for a quick and easy dinner anytime of the week.

Shrimp Diane

The classic Shrimp Diane is made with a homemade shrimp stock, shallots, garlic, fresh mushrooms, and Cajun spices. Recipe is slightly adapted from Chef Paul Prudhomme's Louisiana Kitchen cookbook.
5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2 servings
Calories: 673kcal
Author: Karrie | Tasty Ever After

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)
  • 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
US Customary - Metric

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
Nutrition Facts
Shrimp Diane
Amount Per Serving
Calories 673 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 29g145%
Cholesterol 691mg230%
Sodium 2209mg92%
Potassium 614mg18%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 51g102%
Vitamin A 1755IU35%
Vitamin C 16.5mg20%
Calcium 365mg37%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  1. Kathleen | HapaNomNom says

    5 stars
    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.

    Reply

    • [email protected] says

      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

      Reply

    • [email protected] says

      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

      Reply

  3. [email protected] says

    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!

    Reply

  7. Dante says

    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.

    Reply

  8. heather wells says

    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

    Reply

  9. Jennifer Jaras says

    5 stars
    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!

    Reply

  11. Thao @ In Good Flavor says

    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.

    Reply

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