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Shrimp Diane

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Ingredients

Adjust Servings:
1 lb medium shrimp, shelled and deveined use the shells to make shrimp stock
6 tablespoons shrimp stock use my recipe for seafood stock or your own
3/8 lb unsalted butter
1/4 cup very finely chopped green onion
3/4 teaspoon salt
1/2 teaspoon minced garlic
1/2 teaspoon ground red pepper cayenne
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon dried sweet basil leaves

Nutritional information

887.1
Calories
661 g
Calories From Fat
73.5 g
Total Fat
44.6 g
Saturated Fat
528.6 mg
Cholesterol
1229.2 mg
Sodium
8.1 g
Carbs
2 g
Dietary Fiber
2.3 g
Sugars
51 g
Protein
480 g
Serving Size

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Shrimp Diane

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    Cuisine:

    This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

    • 62 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Shrimp Diane, This is indescribably good…..a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme’s Louisiana Kitchen., Sorry Jude. The is an original Paul Prudhomme recipe from the early 1980’s. Exactly every measurement. SMH.


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    Steps

    1
    Done

    In a Large Skillet Melt 1 Stick of the Butter Over High Heat; When Almost Melted, Add the Green Onions, Salt, Garlic, the Ground Peppers, Basil, Thyme and Oregano; Stir Well.

    2
    Done

    Add the Shrimp and Saute Just Until They Turn Pink, About 1 Minute, Shaking the Pan Versus Stirring in a Back-and-Forth Motion.

    3
    Done

    Add the Mushrooms and 1/4 Cup of the Stock; Then Add the Remaining 4 Tablespoons Butter in Chunks and Continue Cooking, Continuing to Shake the Pan.

    4
    Done

    Before the Butter Chunks Are Completely Melted, Add the Parsley, Then the Remaining 2 Tablespoons Stock; Continue Cooking and Shaking the Pan Until All Ingredients Are Mixed Thoroughly and Butter Sauce Is the Consistency of Cream.

    5
    Done

    Serve Immediately in a Bowl With Lots of French Bread on the Side, or Serve Over Pasta or Rice.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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