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Shrimp Diane 6 tablespoons Fish Stock 3/8 lb (1 1/2 sticks) unsalted butter 1/4 cup finely chopped green onions 3/4 teaspoon salt 1/2 teaspoon minced garlic 1/2 teaspoon cayenne pepper (optional) 1/4 teaspoon white pepper 1/4 teaspoon black pepper 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves 1/8 teaspoon dried oregano leaves 1/2 lb mushrooms, cut into 1/4-inch-thick slices 3 tablespoons very finely chopped parsley Your choice of cooked pasta, angelhair is ours. Make enough for two small servings. How to Prepare: 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 (not stirring) in a back and forth motion. Continue shaking the pan and add the mushrooms and 1/4 cup of the stock and the remaining 4 tablespoons of butter in chunks and continue cooking, still shaking the pan. Before the butter is completely melted add the parsley and remaining 2 tablespoons stock. Continue cooking and shaking until the ingredients are mixed thoroughly and the butter sauce is the consistency of a rich cream. Serve hot over the pasta, feeding one another.
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