Shrimp Diane

Recipe Ingredients

1 3/4 lbs	794g / 28oz	Shrimp - (medium) w/heads and, shells
6 tablespoons	90ml	Basic shrimp stock
3/8 lb	170g / 6oz	Unsalted butter (1-1/2 sticks)
1/4 cup	36g / 1.3oz	Very finely chopped green on - ions
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Minced garlic
1/2 teaspoon	2.5ml	Ground red pepper - (cayenne)
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Black pepper
1/4 teaspoon	1.3ml	Dried sweet basil leaves
1/4 teaspoon	1.3ml	Dried thyme leaves
1/8 teaspoon	0.6ml	Dried oregano leaves
1/2 lb	227g / 8oz	Mushrooms cut into 1/4 inch - thick slices
3 tablespoons	45ml	Fresh parsley, very finely chopped

Recipe Instructions

Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make the shrimp stock. In a large skillet melt 1 stick butter over high heat.

When almost melted, add the green onions, salt, garlic, ground peppers, basil, thyme and oregano; stir well.

Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.

Add the mushrooms and 1/4 cup stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing to shake the pan.

Before the butter chunks are completely melted, add the parsley then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly.

Add butter sauce is the consistency of cream.

Serve immediately in a bowl with lots of French bread on this side, or serve over pasta or rice.

Source:
Canadian Living: December 1997, Page 212.

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