Shrimp Diane Recipe

Name: Shrimp Diane
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Large Shrimp, Reserve Shells (and Heads If Possible); 6 Tablespoons Shrimp Stock, Divided; 8 Tablespoons Unsalted Butter, Divided; 1/4 cups Green Onions, Finely Chopped; 1 clove Fresh Garlic, Minced; 1 Tablespoon Shallot Finely Minced; 1/4 teaspoons Kosher Salt; 1/4 teaspoons Cayenne Pepper; 1/4 teaspoons White Pepper; 1/4 teaspoons Black Pepper; 1/4 teaspoons Dried Basil; 1/4 teaspoons Dried Thyme; ⅛ teaspoons Dried Oregano; 8 ounces, weight Mushrooms, Thinly Sliced; 3 Tablespoons Fresh Parsley, Finely Chopped

Servings: persons

1 pound Large Shrimp, Reserve Shells (and Heads If Possible)
6 Tablespoons Shrimp Stock, Divided
8 Tablespoons Unsalted Butter, Divided
1/4 cups Green Onions, Finely Chopped
1 clove Fresh Garlic, Minced
1 Tablespoon Shallot Finely Minced
1/4 teaspoons Kosher Salt
1/4 teaspoons Cayenne Pepper
1/4 teaspoons White Pepper
1/4 teaspoons Black Pepper
1/4 teaspoons Dried Basil
1/4 teaspoons Dried Thyme
⅛ teaspoons Dried Oregano
8 ounces, weight Mushrooms, Thinly Sliced
3 Tablespoons Fresh Parsley, Finely Chopped

1
To make shrimp stock, place shrimp shells and heads in a small saucepan and cover with water.
2
Simmer for at least 2 hours.
3
Add water as needed to keep shrimp shells covered.
4
Melt 4 tablespoons butter in a large skillet over medium-heat heat.
5
When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano.
6
Stir well.
7
Add shrimp and saute for about 1 minute.
8
Add mushrooms and 4 tablespoons of the stock and shake the pan back and forth to combine.
9
Add remaining 4 tablespoons of butter, 1 tablespoon at a time, while continuously shaking the pan back and forth over the heat.
10
Dont stir because it will break up the sauce.
11
Before the last of the butter melts, add fresh parsley and remaining 2 tablespoons stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.

360

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound Large Shrimp, Reserve Shells (and Heads If Possible), 6 Tablespoons Shrimp Stock, Divided, 8 Tablespoons Unsalted Butter, Divided, 1/4 cups Green Onions, Finely Chopped, and more.

Yes, Shrimp Diane falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Shrimp Diane

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions