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

  1. Rinse and peel the shrimp. Refrigerate until needed.
  1. 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.
  1. Add the shrimp and saute just until they turn pink, about 1 minute, shaking pan in a back and forth motion.
  1. 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.
  1. 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.
  1. Serve immediately with French bread on the side, or serve over rice or pasta.


adapted from Paul Prud’homme’s Louisiana Kitchen

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