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Shrimp Diane Recipe

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This recipe for Shrimp Diane, by , is from The Sturdevant Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jo Anne Sturdevant

Category:
Category:

Ingredients:  
Ingredients:  
2 lb shrimp, shells on
6 tbsp. shrimp stock
1 1/2 sticks butter, unsalted
1/4 cup Scallions, finely chopped
3/4 tsp salt
1/2 tsp garlic, minced
1/4 tsp cayenne
1/4 tsp white pepper
1/4 tsp black pepper
1/4 tsp basil, dried
1/4 tsp thyme, dried
1/8 tsp oregano, diced
1/2 lb mushrooms, sliced
3 tbsp. parley, chopped
1 lb angel hair pasta, cooked
1 baguette, warmed & sliced

Directions:
Directions:
Peel the shrimp and save the shrimp shells to make stock.

In a large sauté pan, melt 1 stick of butter. Add in scallions, salt, garlic, peppers and the herbs. Stir well. Add the shrimp and sauté until they turn pink, about 1 minute. Add the mushrooms and 1/4 cup of the stock. Then add the remaining 4 tbsp. of butter in chunks and continue cooking. Before the butter is completely melted, add the parley and remaining 2 tbsp. stock Swirl the pan until the sauce takes on a creamy consistency.

Pour the sauce over the hot pasta. Serve with warm bread.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can use chicken stock, but shrimp stock is amazing. Always ask the seafood staff how old the shrimp is. Ask to smell it. If it has an ammonia smell, don't buy. Fix something else for dinner and try another night. This is a new favorite that we received from No Thyme to Cook.

 

 

 

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