Ingredients
-
1
-
6
-
3/8
-
1/4
-
3/4
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
Directions
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
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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. |
