Yield: 4 Servings
|¼ cup||Green onion,minced|
|½ teaspoon||Cayenne pepper|
|¼ teaspoon||White pepper|
|¼ teaspoon||Black pepper|
|½ pounds||Mushrooms,1/4" slices|
|¼ cup||Fish stock|
|¼ cup||Clam broth|
1. Heat ½ cup butter in large skillet over high heat. 2. When butter is almost melted, add green onion, salt, garlic, ground peppers, basil, thyme and oregano; stir well. 3. Add shrimp and saute until they turn pink, about 1 minute, shaking the pan instead of stirring.
4. Add msuhrooms and stock; add remaining ½ cup butter in chunks, continuing to shake skillet, cooking until butter sauce is creamy and smooth.
5. Garnish with parsley and serve immediately with French bread, or over pasta or rice.
NOTE: This recipe is a version of the Shrimp Diane served at Orleans Restaurant of Los Angeles.