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Recipe Title:
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Shrimp Diane |
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Recipe Category:
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Fish & Seafood
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Special Category:
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Cajun Cooking
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Submitted By:
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Chef Bubba (SEE ALL of Chef Bubba's recipes!) |
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Location:
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Baton Rouge, LA |
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Ingredients:
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1 3/4 Lb. medium shrimp
6 Tbs. shrimp stock (recommended) or water
1 1/2 sticks unsalted butter
1/4 cup very finely chopped green onions
3/4 Tsp. salt
1/2 TSP. minced garlic
1/2 Tsp. ground red pepper
1/4 Tsp. white pepper
1/4 Tsp. black pepper
1/4 Tsp. dried sweet basil leaves
1/4 Tsp dried thyme leaves
1/8 Tsp. dried oregano leaves
1/2 Lb. mushrooms, cut into 1/4 inch thick slices (optional)
3 Tbs. very finely chopped fresh parsley
Hot cooked rice |
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Directions:
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Rinse, peel, and devein the shrimp. Refrigerate until needed. You can use the heads and shells to make the stock, if desired.
In a large skillet (preferably cast iron) melt one stick of the butter over high heat. When almost melted, add the green onions, salt, garlic, red pepper,basil,thyme,and oregano; stir well. Add the shrimp and saute just until the shrimp turn pink about one minute) shaking the skillet in a back and forth motion instead of stirring. Add the mushrooms and 1/4 cup of the stock. then add the remaining 4 tablespoons butter and continue cooking while shaking the skillet. Before the butter is completely melted, add the parsley, then add the remaining 2 tablespoons stock. Continue cooking and shaking the skillet until all ingredients are mixed thoroughly and the butter sauce is a cream color.
Serve over rice with plenty French bread on the side. |
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Notes:
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1. Shaking the skillet keeps the butter from separating.
2. This recipe should NOT be increased for additional guests. If more is needed, cook additional batches. |
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