Tag Archives: New Orleans Cajun

Shrimp Diane


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.

Shrimp Diane


  • 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.


A Rick & Mel Recipe