Best 2 Shrimp Diane Recipes

**Shrimp Diane: A Classic Dish with a Twist**

Shrimp Diane is a classic dish that combines the delicate flavor of shrimp with a creamy, flavorful sauce. This dish is perfect for a special occasion or a weeknight meal. In this article, we'll explore two variations of Shrimp Diane: the classic recipe and a modern twist with a white wine and lemon sauce. Both recipes are easy to follow and sure to impress your friends and family. So gather your ingredients and get ready to indulge in this timeless dish with a modern twist.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 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

Ingredients

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

Tips:

Use fresh, high-quality shrimp for the best flavor and texture.
If you don't have cognac on hand, you can substitute dry white wine or chicken broth.
Be careful not to overcook the shrimp, as they will become tough. Cook them just until they turn pink and opaque.
If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water whisked together) to the sauce and simmer until thickened.
Serve Shrimp Diane immediately over rice, pasta, or mashed potatoes.

Conclusion:

Shrimp Diane is a classic French dish that is easy to make and always a crowd-pleaser. The combination of shrimp, cognac, and cream creates a rich and flavorful sauce that is perfect for serving over rice, pasta, or mashed potatoes. This dish is sure to impress your guests, whether you're making it for a special occasion or a weeknight dinner.

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