SHRIMP DIANE (with mushrooms, from New Orleans, for four)
2 pounds extra-large shrimp (21 to 30 per pound) peeled deveined rinsed under cold water and patted dry with paper towels
6 tablespoons clam juice (Prud’homme calls for homemade shrimp stock)
3/8 pound (1-1/2 sticks) unsalted butter
¼ cup finely chopped green onions
¾ teaspoon salt
½ teaspoon minced garlic
¼ teaspoon cayenne (Prud’homme calls for a searing ½ teaspoon)
¼ teaspoon white pepper
¼ teaspoon black pepper
¼ teaspoon dried sweet basil leaves
¼ teaspoon dried thyme leaves
1/8 teaspoon dried oregano leaves
½ pound mushrooms, cut into ¼ inch slices
3 tablespoons chopped parsley
French bread, pasta or white rice to accompany
- Rinse and peel the shrimp. Refrigerate until needed.
- In a large skillet, melt one stick of butter over high heat. When almost melted, add the green onions, salt, garlic, the ground peppers, cayenne, basil, thyme and oregano. Stir well.
- Add the shrimp and saute just until they turn pink, about 1 minute, shaking pan in a back and forth motion.
- Add the mushrooms and ¼ cup of the clam juice. Then add the remaining 4 tablespoons of butter in chunks and continue cooking, shaking the pan.
- Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons of clam juice. Continue cooking and shaking the pan until all the ingredients are mixed thoroughly and the butter sauce is the consistency of cream.
- Serve immediately with French bread on the side, or serve over rice or pasta.
adapted from Paul Prud’homme’s Louisiana Kitchen