Shrimp Diane

• 1 lb. shrimp, remove shells and devein
• 6 Tbsp. stock (water)
• 1 1/2 sticks butter
• 1/4 c. chopped green onions
• 3/4 tsp. salt
• 1/2 tsp. minced garlic
• 1/2 tsp. ground red pepper (cayenne)
• 1/4 tsp. white pepper
• 1/4 tsp. black pepper
• 1/4 tsp. basil leaves
• 1/4 tsp. thyme leaves
• 1/8 tsp. oregano leaves
• 1/2 lb. mushrooms, sliced
• 3 Tbsp. parsley
• rice

1. In a large skillet melt 1 stick of butter over high heat. When almost melted, add green onions, salt, garlic, peppers, basil, thyme and oregano.
2. Stir well.
3. Add shrimp and saute until pink (1 minute), shaking pan back and froth.
4. Add mushrooms and 1/4 cup of stock.
5. Then add 4 tablespoons butter in chunks and continue cooking and shaking.
6. Before butter melts, add parsley and 2 tablespoons stock and continue cooking and shaking until mixed and sauce is consistency of cream.
7. Serve over rice.

shrimp, stock, butter, green onions, salt, garlic, ground red pepper, white pepper, black pepper, basil, thyme, oregano leaves, mushrooms, parsley, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608846 (may not work)