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    You are in: Home / Recipes / Shrimp Diane Recipe
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    Shrimp Diane

    Shrimp Diane. Photo by Divaconviva

    1/2 Photos of Shrimp Diane

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    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Hey Jude's Note:

    This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
    3. 3
      Add the mushrooms and 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
    4. 4
      Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
    5. 5
      Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

    Ratings & Reviews:

    • on December 28, 2009

      55

      I have made this dish using this recipe for New Years dinner for over 20 years. It is truly a winner. One recommendation that I have for those who don't want to make their own stock is to use clam juice, which is available in most any grocery store. It is a much better (seafood-based) substitute instead of using chicken stock.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 19, 2008

      55

      Great and super easy. I used claim juice since I did not have shrimp stock. I also only used half of the cayanne because of my kids. I would have used full amount of cayanne otherwise. We had ours over egg noodles with garlic bread and steamed artichokes. The next day we had left overs. When I reheated I added a dab of olive oil and tablespoon of butter and 2 sprinkles of crushed red peppers.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2007

      55

      Absolutely fabulous! I used shrimp 'stock' made from a shrimp bouillon cube I had on hand from an Asian market, and I used my Pampered Chef Egg Slicer to make short work of slicing the mushrooms. We thought the amount of cayenne was perfect! And even though I reduced the butter to 4 tablespoons plus 4 tablespoons of a no-cholesterol butter spread, all the flavors were wonderful and well-balanced. I served this over fettucine noodles. Hey Jude - Thank you for an easy-to-make but outstanding dish!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Shrimp Diane

    Serving Size: 1 (480 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 887.1
     
    Calories from Fat 661
    74%
    Total Fat 73.5 g
    113%
    Saturated Fat 44.5 g
    222%
    Cholesterol 528.6 mg
    176%
    Sodium 1229.2 mg
    51%
    Total Carbohydrate 8.1 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.3 g
    9%
    Protein 51.0 g
    102%

    The following items or measurements are not included:

    shrimp stock

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