Oh the story that this dish holds for me and my hubby. This is where it all started! After a week of talking to Jason and going on a date or two he invited me to his house for dinner. I was not a shrimp fan, and told him that, but he insisted that he had never made this for anyone that didn't love it. Our Evening was perfect, A man that cooks, and not only cooks, but make cuisine that is so awesome that you can't get enough. I do believe that this was the very same night that I felt my heart slipping away. He told me that night that he knew that he was going to marry me...and I thought he was out of his mind, but secretly wishing that he was right. Right he was! I am truly BLESSED!! (You will find this recipe and many other tasty recipes in Chef Paul Prudhomme's Louisiana Kitchen Cookbook.)
Shrimp Diane
Makes 2 Servings
1 3/4 lbs. Med. Shrimp
6 Tbl. Shrimp Stock (I use chicken Stock)
1 1/2 Sticks Butter
1/4 Cup Green Onion Chopped
3/4 Tsp. Salt
1/2 Tsp. Minced Garlic
1/2 Tsp. Red Pepper (Preferably Cayenne)
1/4 Tsp. White Pepper
1/4 Tsp. Black Pepper
1/4 Tsp. Basil
1/4 Tsp. Thyme
1/8 Tsp. Oregano
1/2 lbs. Mushrooms sliced
3 Tbl. Fresh Parsley Chopped finely
*Serve on Rice with a Side of Garlic French Bread
Rinse and Peel Shrimp, Refrigerate until needed! In a large skillet melt 1 stick of butter over high heat. When Almost melted, add green onions, salt, garlic, the ground peppers, basil, thyme and oregano; stir well. Add the Shrimp and saute just until they turn pink, about 1 min, shaking the pan in a back and forth motion...VERY IMPORTANT! Add the mushrooms and 1/4 cup of the stock; add the remaining 4 tablespoons of butter in chucks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley and the remaining 2 Tbl. of stock. Continue shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream. Serve immediately over rice in a bowl with lots of french bread on the side. Enjoy!
I am not very likely to try this one because I don't like shrimp (although my son Josiah does!) but I LOVED reading the story that goes with the recipe!
ReplyDeleteI have made this dish many times...nearly always for special dinners. It is so easy and so delicious. My husband smiles big when I tell him we are having Shrimp Diane!
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