my shrimp season had a 3 week hole punched in it with a shrimp caused infection so i exacted phase one of my revenge plan with shrimp diane, courtesy paul prudhomme’s first cookbook. excellent as usual and now my house smells of garlic and the roast beef i cooked for tomorrow. enjoy.
[/img]
[/img]
[/img]
Recipe??? dont leave us hanging!!!
miss’n fish’n
212 SEAHUNT
http://www.recipezaar.com/Shrimp-Diane-74740
Save $0.50Betty Crocker
Nutrition Facts
Serving Size 1 (448g)
Recipe makes 2 servings
The following items or measurements are not included below:
shrimp stock
Calories 887
Calories from Fat 661 (74%)
Amount Per Serving %DV
Total Fat 73.5g 113%
Saturated Fat 44.6g 222%
Monounsaturated Fat 18.5g
Polyunsaturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 528mg 176%
Sodium 1229mg 51%
Potassium 889mg 25%
Total Carbohydrate 8.1g 2%
Dietary Fiber 2.0g 8%
Sugars 2.3g
Protein 51.0g 102%
detailed view…
how is this calculated?
Shrimp Diane
Recipe #74740 | 42 min | 30 min prep | add private note
| Edit…
My Notes:
My Notes
ONLY YOU see your private notes, and they print with the recipe.
Save NoteCancel
(8) RATE IT NOW Print Recipe
Your review has been submitted for approval and will appear shortly.
By: Hey Jude
Oct 31, 2003
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.
SERVES 2 (change servings and units)
Change to: Servings US Metric
1 2 3 4 5 clear stars
Write a Review! (optional)
SubmitCancel
Ingredients
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