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Shrimp Diane
1 3/4 lbs Shrimp with heads and shells (if shrimp with heads are not available use 1 lb of shrimp w/o heads but with shells for the stock)

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:
Rinse and peel shrimp; refridgerate until needed. Use shells and heads to make stock (This can and should be done the night before the dish is prepared)

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.