Shrimp Diane 1 2 Recipes

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SHRIMP DIANE



Shrimp Diane image

This is indescribably good.....a great recipe for a special occasion for 2 people. If you plan on making this for more than two people, do it in separate batches. I serve this over rice and also have french bread to mop up the delicious sauce. Recipe is from Chef Paul Prudhomme's Louisiana Kitchen.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 42m

Yield 2 serving(s)

Number Of Ingredients 15

1 lb medium shrimp, shelled and deveined (use the shells to make shrimp stock)
6 tablespoons shrimp stock (use my recipe for seafood stock or your own)
3/8 lb unsalted butter
1/4 cup very finely chopped green onion
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 lb mushroom, cut into 1/4 inch slices
3 tablespoons very finely chopped fresh parsley
French bread, pasta or steamed rice

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.

Nutrition Facts : Calories 887.1, Fat 73.5, SaturatedFat 44.6, Cholesterol 528.6, Sodium 1229.2, Carbohydrate 8.1, Fiber 2, Sugar 2.3, Protein 51

LISA'S LOW FAT SHRIMP DIANE



Lisa's Low Fat Shrimp Diane image

I love the classic shrimp diane recipe - except for all of the fat and calories. This recipe doesn't taste exactly like the original, but considering the differences in nutritional value, I'd say it's a pretty darn good substitute! This recipe is also surprisingly quick and easy - preparing the rice is what takes most of the cooking time. I hope you enjoy it as much as I have.

Provided by Lisa in Canada

Categories     Brown Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 cup chopped green onion
3 cups sliced mushrooms
1 tablespoon reduced-calorie margarine
1/2 cup shrimp stock (or 1 tsp shrimp boullion dissolved in 1/2 cup water))
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 cups long grain brown rice, cooked
2 teaspoons shrimp bouillon

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.

Nutrition Facts : Calories 405.7, Fat 4.9, SaturatedFat 1, Cholesterol 220.9, Sodium 881.7, Carbohydrate 58.2, Fiber 3.9, Sugar 2.3, Protein 31.5

SHRIMP DIANE 1 & 2



SHRIMP DIANE 1 & 2 image

Number Of Ingredients 23

Shrimp Diane 1
One pound medium shrimp, uncooked
12 cup dry white wine
One cup sliced mushrooms
1/2 cup butter
1/4 teaspoon each of black pepper, white pepper, and red pepper
1/2 teaspoon each of basil, oregano, and thyme
1/2 teaspoon salt
1/2 cup sliced green onions
2 garlic cloves, minced
1/2 cup grated Parmesan cheese
6 ounces angel hair pasta
Shrimp Diane 2
1/2 cup sliced mushrooms
2 tablespoons minced shallots
1 tablespoon margarine
1/4 cup dry white wine or fat free chicken broth
1 15 1/2 ounce can artichoke hearts, drained, quartered
1/4 cup chopped chives
1/4 cup chopped pimiento
12 to 16 ounces peeled, deveined shrimp
salt and pepper to taste
chopped parsley, as garnish

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.

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  • Cook rice or pasta while this dish is cooking, or pre-cook and set aside as this only takes about 10 minutes to prepare.
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