This one is Mel’s favorite. She can’t get enough of this Shrimp Diane. This dish is a mix of butter, garlic, and cayenne pepper which gives it a nice flavor with a little kick. Serve it with a little French bread and you have a very satisfying southern dish.
- 2 pounds medium shrimp with shells
- 7 tablespoons of shrimp stock
- 2/3 teaspoon minced garlic
- 1 and 3/4 sticks unsalted butter
- 1/4 cup finely diced green onions
- 1/2 teaspoon salt
- 1/3-1/2 teaspoon cayenne pepper (to taste)
- 1/3 teaspoon white pepper
- 1/3 teaspoon black pepper
- 1/4 teaspoon basil
- 1/4 teaspoon thyme
- 1/8 teaspoon oregano
- 1/2 pound mushrooms, sliced into thick pieces
- 3 tablespoons finely chopped parsley
- Pasta and French bread (Use your favorite pasta; I use angel hair)
Rinse and peel the shrimp; refrigerate until they are needed. Use shells to make a shrimp stock by boiling them in a pot of water for 45 minutes.
In a large skillet, melt 1 stick of the butter over medium-high heat. When the butter is almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano; stir the mixture well. Add the shrimp to the mixture and sauté just until the shrimp turn pink, about 1 minute. Be sure to keep mixing the shrimp during this process to cook the shrip evenly.
Add the 4 tablespoons of the stock and the mushrooms; then add the remaining 1/2 stick of butter in small chunks and continue to stir the mixture constantly. Before the butter is completely melted, add the parsley and the remaining 2 tablespoons stock; continue cooking the mixture while stirring until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
Serve over pasta immediately and serve with French bread.