Shrimp Diane

Shrimp Diane

Ingredients

• 1 lb large shrimp ((reserve shells, and heads if possible))
• 6 tbsp shrimp stock ((reserve shells, and heads if possible))
• 8 tbsp unsalted butter
• 1/4 cup green onions ((reserve shells, and heads if possible))
• 1 tbsp shallots ((reserve shells, and heads if possible))
• 1 garlic cloves ((reserve shells, and heads if possible))
• 1/4 tsp kosher salt
• 1/4 tsp cayenne pepper
• 1/4 tsp white pepper
• 1/4 tsp black pepper
• 1/4 tsp dried basil
• 1/4 tsp dried thyme
• 1/8 tsp dried oregano
• 8 oz mushrooms ((reserve shells, and heads if possible))
• 3 tbsp fresh parsley ((reserve shells, and heads if possible))

Instructions

1. Melt 4 Tb butter in a large skillet over medium-heat heat.
2. When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano.
3. Stir well.
4. Add shrimp and sauté for about 1 minute.
5. Add mushrooms and 4 Tb of the stock and shake the pan back and forth to combine.
6. 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.
7. Don't stir because it will break up the sauce.
8. 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