re: TD.com Recipes and Recipe Book Thread - 5th Version

Shrimp Diane

Ingredients

@ 3/4 cup of shrimp stock, in all(you can use less)
1 lb peeled shrimp
1/4 cup chopped green onions
1/2 lb sliced button mushrooms(1/3 inch thick)
1 t minced garlic
3/4 t salt
1/2 t black pepper
1/2 t red pepper
1/4 t each dried thyme, oregano and basil
1.5 sticks unsalted butter, in all
3 T minced parsley


Method

Melt 1 stick of butter over medium high to high heat. Add the garlic and all dry seasonings as the butter melts. Add the green onions and mushrooms, sautéing for a minute or two. Add 1/2 cup of stock, shaking the pan to incorporate the sauce. Add the shrimp and continue shaking the pan to build the sauce. You can stir the shrimp if needed. After a minute or two, when it's back up to heat, add the remaining half stick of butter, cut into 4 chunks, along with the remaining 1/4 cup of stock. Shake the pan well as the sauce developers a cream-lik.e consistency. Should only take a minute or so. Add the parsley and plate.

Serve over pasta,, though rice will work too. I've modified the Prudhomme recipe just a bit, but this works well. The recipe serves two, and I often double it, and cook several runs to serve a crowd. Just undercook the first batches just a bit and place in a holding vessel...the shrimp will finish cooking while the last runs are finished. Great dish.

Lastly, modify the amount of stock to suit your taste. You can get by with half the amount posted.