Shrimp Diane Recipes

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.

Steps:

• In a large skillet melt butter, add spices and green onions.
• Add the shrimp and cook one minute then add mushrooms and stock.
• Cook till shrimp are opaque and mushroom are done.
• Serve with French bread and over hot steamed rice- best in a bowl so the juice doesn't run all over.

Steps:

• Rinse and peel shrimp, refrigerate til needed. In large skillet, melt one stick butter over high heat. When almost melted, add green onions, salt, garlic, peppers, basil, thyme and oregano. Stir well. Add shrimp and saute, just til they turn pink, about 1 min, shaking the pan back and forth, rather than stirring. Add mushrooms and 1/4 C stock and then add remaining 4 T butter in chunks. Continue to cook by shaking pan. Before the butter chunks are completely melted, add parsley and remaining 2 T stock. Continue cooking til all ingreds are mixed thoroughly and butter sauce is the consistency of cream, several minutes. Serve immed.