Shrimp Diane

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.

• Ready In: 42 mins
• Serves: 2

Ingredients

• 1  lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
• 6  tablespoons  shrimp stock (use my recipe for seafood stock or your own)
• 3⁄8 lb unsalted butter
• 1⁄4 cup  very finely chopped green onion
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon  minced garlic
• 1⁄2 teaspoon  ground red pepper (cayenne)
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon dried sweet basil leaves
• 1⁄4 teaspoon dried thyme leaves
• 1⁄8 teaspoon dried oregano leaves
• 1⁄2 lb mushroom, cut into 1/4 inch slices
• 3  tablespoons  very finely chopped fresh parsley
•  French bread, pasta or  steamed rice

Directions

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. 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. 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. 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. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.