Shrimp Diane
Calories 450kcal
Ingredients
- 1 pound large shrimp (reserve shells, and heads if possible)
- 6 tablespoons shrimp stock (reserve shells, and heads if possible)
- 8 tablespoons unsalted butter
- 1/4 cup green onions (reserve shells, and heads if possible)
- 1 tablespoon shallots (reserve shells, and heads if possible)
- 1 garlic cloves (reserve shells, and heads if possible)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried oregano
- 8 ounces mushrooms (reserve shells, and heads if possible)
- 3 tablespoons fresh parsley (reserve shells, and heads if possible)
Instructions
- Melt 4 Tb 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 Tb 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
Originally posted 2019-02-20 18:49:27.
