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