Shrimp Diane (Recipe by Paul Prudhomme)
1 and 3/4 pounds medium shrimp with shells (or chicken, since its...cheaper? I've never made it that way before but according to my dad...its good)
6 tablespoons shrimp stock
1 and 1/2 sticks unsalted butter
1/4 cup finely chopped green onions
1/2 teaspoon minced garlic
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1/4 teaspoon basil
1/4 teaspoon thyme
1/8 teaspoon oregano
1/2 pound mushrooms, sliced into 1/4-inch-thick pieces
3 tablespoons very finely chopped parsley leaves
Pasta, French Bread or hot cooked rice!
Rinse and peel the shrimp; refrigerate until needed. Use shells to make shrimp stock by boiling them in a pot of water.
In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic, salt, cayenne, white pepper, black pepper, basil, thyme and oregano (you know, damn near everything); stir well. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back and forth motion.
Add the mushrooms and 4 tablespoons of the stock; then add the remaining 1/2 stick butter in chunks and continue to shake the pan. Before the butter chunks are completely melted, add the parsely, 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.
Serve immediately. I like it best over pasta, but its also good over rice or french bread.
I frankly don't have any pictures. Maybe I'll add some later. SO.... Poof.