Shrimp Diane 1 2 Food

SHRIMP DIANE

Steps:

• In a large skillet melt 1 stick of the butter over high heat; when almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano; 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 1/4 cup of the stock; then add the remaining 4 tablespoons butter in chunks and continue cooking, continuing to shake the pan.
• Before the butter chunks are completely melted, add the parsley, 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.

SHRIMP DIANE

Steps:

• Melt 2 tablespoons of the butter with the oil in a large skillet over medium high heat.
• Add shrimp, green onions and seasonings; toss constantly just until shrimp turn pink.
• Reduce heat to medium low, add the mushrooms and 1/4 cup of the stock, then add the remaining butter a tablespoon at a time, tossing until butter is fully incorporated.
• Stir in remaining stock and parsley, combine and heat through thoroughly, taste and adjust seasonings as needed.
• Serve over pasta, mashed potatoes or rice, or in a bowl with hot French bread on the side for dipping.

LISA'S LOW FAT SHRIMP DIANE

Steps:

• Combine all spices and set aside Melt reduced calorie margarine in a large saucepan, and add shrimp, mushrooms and spices.
• Saute until shrimp begin to turn pink, and mushrooms are softened.
• (About 5 minutes) Add shrimp stock and green onions and bring to a simmer.
• Cook until shrimp are pink, and mushrooms done.
• (About 5 minutes more) Add shrimp stock to water (so that it equals normal volume used for cooking), and cook rice as usual.
• Divide shrimp mixture into 4 portions, and serve over rice immediately.

SHRIMP DIANE 1 & 2

Steps:

• Shrimp Diane 1 Peel and devein shrimp; set aside. Boil water for pasta. Heat a saucepan over medium heat, then add white wine. Add half of butter. Sauté shrimp for 45-60 seconds, then add mushrooms. Add all spices and the remaining butter. Stir to mix well. Add garlic and green onions. Mix in Parmesan cheese and stir until absorbed. Shrimp Diane 2 Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives and pimiento. Heat to boiling; reduce heat and simmer, covered, 2 minutes. Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley.