Monday, May 23, 2011

Shrimp Diane

We had some good friends from Louisiana while living in one of our locales.  Lucky for us, she was a great cook..and even luckier for us, she loved to entertain. We were treated to some fantastic Cajun meals.

Enter a client of mine, a commercial fisherman from Alaska, who sent me 5 pounds of shrimp (among other delicacies). Nice guy, really, I had to go to the airport and pick up this package of fresh Copper River Salmon, flounder and shrimp!

Here is the recipe for this fabulous Cajun taste treat!




Shrimp Diane

Peel and de-vein 1 3/4 pounds of shrimp
1 cup of shrimp stock
1 1/2 sticks of butter
1/4 cup green onion
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 pound fresh mushrooms
3 garlic cloves; diced
2 Tablespoons basil leaves; chopped
3 Tablespoons parsley; chopped
1/4 teaspoon thyme

Old Bay Seasoning
Tabasco Sauce

Peel and de-vein the shrimp.




Place the shells of the shrimp in a saucepan and put about 2 cups of water in the bottom of the pan. Sprinkle with 2 Tablespoons of Old Bay Seasoning.  Bring to a boil, then simmer for 10 minutes.


Turn heat off and allow to steep for 1/2 hour. Drain stock from shrimp through a fine sieve or colander. Discard shrimp shells and place the stock back in original saucepan.  Place the shrimp in the stock and turn on medium heat just until shrimp is pink and cooked. Do not over cook as shrimp will get tough.

Melt butter in small saucepan. Saute sliced mushrooms and green onions.  Add spices.  Pour the melted butter mixture into the shrimp/stock saucepan. Heat to serving temperature if needed.


Serve in a bowl along with crusty bread on the side.  Season as desired with Old Bay Seasoning and/or Tabasco.

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