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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.
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

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.

Notes

  • 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

Calories: 673kcal | Carbohydrates: 6g | Protein: 51g | Fat: 49g | Saturated Fat: 29g | Cholesterol: 691mg | Sodium: 2209mg | Potassium: 614mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1755IU | Vitamin C: 16.5mg | Calcium: 365mg | Iron: 6mg