"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Shrimp Diane Recipe

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This recipe for Shrimp Diane, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dad DiCarlo
Added: Sunday, October 23, 2005


1 3/4 lb. medium shrimp
6 tbsp. shrimp stock
1 1/2 lb. butter
1/4 c. finely chopped green onions
3/4 tsp. salt
1/2 tsp. minced gralic
1/2 tsp. cayenne pepper
1/4 tsp. white pepper
1/4 tsp. black pepper
1/4 tsp. dried sweet basil leaves
1/4 tsp. dried thyme leaves
1/8 tsp. dried oregano leaves
1/2 lb. sliced mushrooms
3 tbsp. chopped fresh parsley

Rinse and peel the shrimp; refrigerate until needed. Use shelss to make shrimp stock. In a large skillet melt 1 stick of the butter over high heat. When almost melted add the green onion, salt, garlic, peppers, basil, thyme and oregano; stir well. Add the shrimp and saute just until they turn pink. Add the mushrooms and 1/4 c. of the stock then add the remaining butter in chunks and continue cooking. Before the butter chunks are completely melted add the parsley then the remaining 2 tbsp. stock; continue cooking and shaking pan until all ingredients are mixed thoroughly and butter sauce is consistency of cream. Serve over pasta or rice.




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