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.
Provided by Hey Jude
Categories Lunch/Snacks
Time 42m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 887.1, Fat 73.5, SaturatedFat 44.6, Cholesterol 528.6, Sodium 1229.2, Carbohydrate 8.1, Fiber 2, Sugar 2.3, Protein 51
ILA'S SHRIMP DIANE
This is Ila's favorite meal request. She requests this on her birthday, mothers day, really any day she can get it. It's very easy and fast.
Provided by Hill Family
Categories < 30 Mins
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet melt butter, add spices and green onions.
- Add the shrimp and cook one minute then add mushrooms and stock.
- Cook till shrimp are opaque and mushroom are done.
- Serve with French bread and over hot steamed rice- best in a bowl so the juice doesn't run all over.
Nutrition Facts : Calories 361.3, Fat 25.3, SaturatedFat 14.8, Cholesterol 311.1, Sodium 1765.9, Carbohydrate 4.7, Fiber 0.9, Sugar 1.3, Protein 29.2
LISA'S LOW FAT SHRIMP DIANE
I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.
Provided by Lisa in Canada
Categories Brown Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
- Saute until shrimp begin to turn pink, and mushrooms are softened.
- (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
- Cook until shrimp are pink, and mushrooms done.
- (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
- Divide shrimp mixture into 4 portions, and serve over rice immediately.
Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5
SHRIMP DIANE 1 & 2
Number Of Ingredients 23
Steps:
- Shrimp Diane 1 Peel and devein shrimp; set aside. Boil water for pasta. Heat a saucepan over medium heat, then add white wine. Add half of butter. Sauté shrimp for 45-60 seconds, then add mushrooms. Add all spices and the remaining butter. Stir to mix well. Add garlic and green onions. Mix in Parmesan cheese and stir until absorbed. Shrimp Diane 2 Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives and pimiento. Heat to boiling; reduce heat and simmer, covered, 2 minutes. Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley.
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SHRIMP DIANE - TASTY EVER AFTER
From tastyeverafter.com
Ratings 1Category EntreeCuisine AmericanTotal Time 20 mins
- Melt 4 tablespoons butter in a large skillet over medium-heat heat. When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano. Stir well. Add shrimp and sauté for about 1 minute. Add mushrooms and 4 tablespoons of the stock and shake the pan back and forth to combine. Add the remaining 4 tablespoons of the butter, 1 tablespoon at a time, to the pan while continuously shaking the pan back and forth over the heat. **Don't stir because it will break up the sauce**
- Before the last of the butter melts, add the fresh parsley and the remaining 2 tablespoons of stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.
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