Makes 2 servings
Ingredients:
1 3/4 pounds medium shrimp with shells
6 tbsp, in all, Basic Shrimp stock
1 1/2 sticks unsalted butter, in all
1/4 cup very finely chopped green onions
3/4 tsp salt
1/2 tsp minced garlic
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp dried sweet basil leaves
1/4 tsp dried thyme leaves
1/8 tsp dried oregano leaves
1/2 pound mushrooms, cut into 1/4-inch thick slices
3 tbsp very finely chopped fresh parsley
French Bread, pasta or hot Basic Cooked Rice
Directions:
1. Rinse and peel the shrimp; refrigerate until needed. Use shells to make the shrimp stock.
2. In a large skillet melt 1 stick of the butter over high heat. When almost melted, add the 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 minute, shaking the pan (versus stirring) in a back-and-forth motion. Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tbsp butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
3. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.
Photo By:
Author: Chef Paul PrudhommeIngredients:
1 3/4 pounds medium shrimp with shells
6 tbsp, in all, Basic Shrimp stock
1 1/2 sticks unsalted butter, in all
1/4 cup very finely chopped green onions
3/4 tsp salt
1/2 tsp minced garlic
1/2 tsp cayenne pepper
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp dried sweet basil leaves
1/4 tsp dried thyme leaves
1/8 tsp dried oregano leaves
1/2 pound mushrooms, cut into 1/4-inch thick slices
3 tbsp very finely chopped fresh parsley
French Bread, pasta or hot Basic Cooked Rice
Directions:
1. Rinse and peel the shrimp; refrigerate until needed. Use shells to make the shrimp stock.
2. In a large skillet melt 1 stick of the butter over high heat. When almost melted, add the 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 minute, shaking the pan (versus stirring) in a back-and-forth motion. Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tbsp butter in chunks and continue cooking, continuing to shake the pan. Before the butter chunks are completely melted, add the parsley, then the remaining 2 tbsp stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
3. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.
Photo By:
Source: http://www.tastebook.com/recipes/513289-Shrimp-Diane?full_recipe=true