This Shrimp Diane is a luxurious take on the classic steakhouse favorite, featuring plump medium shrimp tossed in a velvety, butter-based sauce. The dish relies on a robust blend of aromatics, including minced garlic, green onions, and a mix of dried herbs like thyme, basil, and oregano, balanced with the gentle heat of cayenne and white pepper. Earthy sliced mushrooms add texture and depth, while fish stock and clam broth provide a savory, briny backbone to the creamy sauce. Perfectly cooked shrimp turn pink in just moments, absorbing the flavorful sauce without becoming tough. This elegant yet approachable meal is ideal for date nights or special weeknight dinners. Serve it immediately over crusty French bread to soak up the sauce, or alongside pasta or rice for a complete, satisfying experience.
Shrimp Diane
Description
This Shrimp Diane is a luxurious take on the classic steakhouse favorite, featuring plump medium shrimp tossed in a velvety, butter-based sauce. The dish relies on a robust blend of aromatics, including minced garlic, green onions, and a mix of dried herbs like thyme, basil, and oregano, balanced with the gentle heat of cayenne and white pepper. Earthy sliced mushrooms add texture and depth, while fish stock and clam broth provide a savory, briny backbone to the creamy sauce. Perfectly cooked shrimp turn pink in just moments, absorbing the flavorful sauce without becoming tough. This elegant yet approachable meal is ideal for date nights or special weeknight dinners. Serve it immediately over crusty French bread to soak up the sauce, or alongside pasta or rice for a complete, satisfying experience.Directions
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Heat 1/2 cup of unsalted butter in a large skillet over high heat.
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Once the butter is hot and almost melted, add the minced green onion, salt, garlic, cayenne pepper, white pepper, black pepper, basil, thyme, and oregano.
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Stir the aromatics and spices well to coat the butter and release their fragrance.
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Add the shrimp to the skillet and sauté until they turn pink, about 1 minute. Shake the pan occasionally instead of stirring to ensure even cooking.
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Add the sliced mushrooms and pour in the fish stock and clam broth.
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Reduce heat slightly and add the remaining 1/2 cup of butter in chunks.
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Continue to shake the skillet gently, allowing the butter to emulsify with the stocks and juices until the sauce becomes creamy and smooth.
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Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
- Amount Per Serving
- Calories 678.6kcal
- % Daily Value *
- Total Fat 51.3g79%
- Saturated Fat 31.0g155%
- Cholesterol 485.4mg162%
- Sodium 4876.9mg204%
- Total Carbohydrate 5.4g2%
- Dietary Fiber 1.3g6%
- Sugars 2.4g
- Protein 53.4g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
