Shrimp Diane

• 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

1. 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.
2. Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan (versus stirring) in a back-and-forth motion.
3. 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.
4. 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.
5. Serve immediately in a bowl with lots of French bread on the side, or serve over pasta or rice.

shrimp, shrimp, unsalted butter, green onion, salt, garlic, ground red pepper, white pepper, black pepper, sweet basil, thyme, oregano, mushroom, fresh parsley, bread

Taken from www.food.com/recipe/shrimp-diane-74740 (may not work)