Shrimp Diane - WLOX.com - The News for South Mississippi

Shrimp Diane

Grand Casino, Gulfport - April 19, 2001

• 2 pounds (41-50 count) headless shrimp
• 3/8 cups basic shrimp stock
• 3/8 pounds unsalted butter
• 1 tbs. ionized salt
• 2 tsp. garlic cloves minced
• 2 tsp. pepper cayenne
• 1 tsp. white ground pepper
• 1 tsp. black ground pepper
• 1 tsp. Sweet Basil - whole
• 1 teaspoon thyme leaves whole
• 1 tsp. oregano leaves
• 3/4 pounds mushrooms medium 1/4 thick slice
• 1/4 cup parsley freshly chopped
• 1 pound converted white rice

Method:

1. Rinse and peel the shrimp, refrigerate until needed
2. In a pan, melt 8 tbs. butter over a high heat.
3. When the butter is almost melted, add in your salt, garlic, white and black ground pepper, basil, thyme, and oregano. Stir Well.
4. Add your shrimp and saute just until they turn pink
5. Constantly sir mixture
6. Add the sliced mushrooms, green onions, and 4 tbs of shrimp stock, then add the remaining 4 tbs. butter in chunks and continue cooking.
7. When the butter is completely melted, add the parsley, then the remaining 2 tbs. of stock.
8. Stir until well incorporated
9. Continue cooking; when everything is mixed throughly it will be like a consistent cream.
10. Put the cooked rice in a bowl, pour the shrimp Diane on both side of the rice.
11. Serve as directed.