*  Exported from  MasterCook  *
 
                                Shrimp Diane
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 3/4  pounds        Shrimp (medium) w/heads and -- shells
    6      tablespoons   Basic shrimp stock
      3/8  pound         (1-1/2 sticks) unsalted butt -- er
      1/4  cup           Very finely chopped green on -- ions
      3/4  teaspoon      Salt
      1/2  teaspoon      Minced garlic
      1/2  teaspoon      Ground red pepper (cayenne)
      1/4  teaspoon      White pepper
      1/4  teaspoon      Black pepper
      1/4  teaspoon      Dried sweet basil leaves
      1/4  teaspoon      Dried thyme leaves
      1/8  teaspoon      Dried oregano leaves
      1/2  pound         Mushrooms cut into 1/4 inch -- thick slices
    3      tablespoons   Very finely chopped fresh pa -- rsley
 
 Rinse and peel the shrimp; refrigerate until needed.
 Use shells and heads to make the shrimp stock.	In a large skillet melt 1 stick
butter over high heat. When almost melted, add the green onions, salt, garlic,
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
stock; add the remaining 4 Tbsp butter in chunks and continue cooking, continuing
to shake the pan.  Befor the butter chunks are completely melted, add the parsley
then the remaining 2 Tbsp stock; continue cooking and shaking the pan until all
ingredients are mixed thoroughly abd butter sauce is the consistency of cream.
Serve immediately in a bowl with lots of French bread on this side, or serve over
pasta or rice.
 
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