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Shrimp Diane

Shrimp Diane
shrimp diane

Shrimp Diane
recipe image

Hey Jude

“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:
42mins

Ingredients:
15

  • 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)
  • 38

    lb unsalted butter
  • 14

    cup very finely chopped green onion
  • 34

    teaspoon salt
  • 12

    teaspoon minced garlic
  • 12

    teaspoon ground red pepper (cayenne)
  • 14

    teaspoon white pepper
  • 14

    teaspoon black pepper
  • 14

    teaspoon dried sweet basil leaves
  • 14

    teaspoon dried thyme leaves
  • 18

    teaspoon dried oregano leaves
  • 12

    lb mushroom, cut into 1/4 inch slices
  • 3

    tablespoons very finely chopped fresh parsley


  • French bread, pasta or steamed rice

directions

  • 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 tablespoons 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 tablespoons stock; continue cooking and shaking the pan until all ingredients are mixed thoroughly and butter sauce is the consistency of cream.
  • Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

Questions & Replies

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  1. DeeDee

    I’ve been making this dish for a couple of years now. I serve this as an appetizer served with fancy toothpicks and french bread to soak up leftover juices. The difference to mine is I add white wine (instead of the shrimp stock) to the green onion mix and let it reduce a bit before I add the shrimp and I don’t add any mushrooms. I use about 2 Tbsp butter and 2 Tbsp olive oil. This was my own creation one night when we were having company and everyone just loved it. I’m requested to make it all th time now. I had no idea it was called “Shrimip Diane”. My name is Diane.

  2. Jennifer M.

    Sorry Jude. The is an original Paul Prudhomme recipe from the early 1980’s. Exactly every measurement. SMH.

  3. Richard in Chicago

    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.

  4. STK FD WIFE

    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.

  5. Divaconviva

    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!

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  1. riffraff

    Wow, this was good. I used the full amount of cayenne. My sauce was a little loose but that was because I used margarine in place of the stick of butter. I finished with real butter so we had the flavor but not all the fat. Served on low carb pasta. Great meal.

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