Shrimp Diane
This dish is best if made only 2 servings at a time. If you want to make more than 2 servings, do so in separate batches but serve while piping hot.
1 and 3/4 pounds medium shrimp with heads and shells*
6 tablespoons shrimp stock, in all
3/8 pound (1 and 1/2 sticks) unsalted butter, in all
1/4 cup very finely chopped green onions
1/2 teaspoon minced garlic
2 and 1/4 teaspoons Chef Paul Prudhomme's Seafood Magic
1/2 pound mushrooms, sliced into 1/4-inch-thick pieces
3 tablespoons very finely chopped parsley leaves
French bread, pasta or hot cooked rice
* If shrimp with heads are not available, buy 1 pound of shrimp without heads (with shells, if possible, for making stock)
Rinse and peel the shrimp; refrigerate until needed. Use shells and heads to make shrimp stock.
In a large skillet melt 1 stick of butter over high heat. When almost melted, add the green onions, garlic and the Seafood Magic; 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 4 tablespoons of the stock; then add the remaining 1/2 stick butter in chunks and continue to shake the pan. Before the butter chunks are completely melted, add the parsely, 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.
** A certain percentage of oil is released when butter is melted; shaking the pan in a back-and-forth motion and the addition of stock to the melting butter keep the sauce from separating and having an oily texture; stirring doesn't produce the same effect.
Copyright by Chef Paul Prudhomme
