Fresh, wild caught shrimp, cooked in a buttery, well-seasoned sauce with mushrooms and served over pasta.
Shrimp Diane
I have no idea the origin of the name of Shrimp Diane, but what I can say, is that it is both super easy to make and mighty delicious!It's really not anything like Steak Diane in comparison, so who knows how the name came about, though it appears to have been created by Chef Paul Prudhomme, who wrote this for only two servings, though you could absolutely stretch that out a number of ways.
Nonetheless, Chef recommended that rather than increase the recipe by doubling or tripling for additional servings, that separate two serving batches should be prepared instead, and then combined together to warm though and serve hot.
Just inserting a quick reminder here.... that this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!
Although I have reduced it somewhat, this recipe uses only pure butter to thicken the sauce. You could certainly make some adjustments to reduce the fat, by thickening the sauce with a flour or cornstarch slurry instead, although it won't be nearly as delicious as butter!
Here's how to make Shrimp Diane.
Melt 2 tablespoons of the butter with the oil in a large skillet over medium high heat. Add shrimp, green onions and all of the seasonings listed in the recipe below.
Toss constantly just until shrimp begin to turn pink.
Here's how to make Shrimp Diane.
Melt 2 tablespoons of the butter with the oil in a large skillet over medium high heat. Add shrimp, green onions and all of the seasonings listed in the recipe below.
Toss constantly just until shrimp begin to turn pink.
Reduce heat to medium low, add the mushrooms and 1/4 cup of the stock.
Add the remaining butter, one tablespoon at a time, and tossing until butter is fully incorporated.
Stir in remaining stock and parsley.
Combine and heat through thoroughly, taste and adjust seasonings as needed. Serve over pasta, mashed potatoes or rice, or in a bowl with hot French bread on the side for dipping.
I'm serving my Shrimp Diane over rotini pasta this time. It's also great over noodles and other pastas, mashed potatoes and rice, as well as served just as is with plenty of hot French bread for sopping.
Shrimp Diane
Yield: About 2
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Fresh, wild caught shrimp, cooked in a buttery, well-seasoned sauce and mushrooms and served over pasta.
Ingredients
- 1/2 cup (1 stick) unsalted butter
- 1 tablespoon olive oil
- 1 pound (51-70 count) peeled and deveined shrimp
- 1/4 cup sliced green onion
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Creole or Cajun seasoning, or to taste
- 1/4 teaspoon Old Bay seasoning, or to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 (8 ounce) button mushroom, sliced 1/4 inch
- 1/2 cup seafood, shrimp or chicken stock/broth
- 3 tablespoons chopped fresh parsley
- Pasta, mashed potatoes, steamed rice or French bread
Instructions
- Melt 2 tablespoons of the butter with the oil in a large skillet over medium high heat.
- Add shrimp, green onions and seasonings; toss constantly just until shrimp turn pink.
- Reduce heat to medium low, add the mushrooms and 1/4 cup of the stock, then add the remaining butter a tablespoon at a time, tossing until butter is fully incorporated.
- Stir in remaining stock and parsley, combine and heat through thoroughly, taste and adjust seasonings as needed.
- Serve over pasta, mashed potatoes or rice, or in a bowl with hot French bread on the side for dipping.
Notes:
If using shell-on shrimp, reserve the shells and prepare your own shrimp stock using them! Clam juice may also be substituted for the stock.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
Adapted from Chef Paul Prudhomme's Louisiana Kitchen cookbook.
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