Shrimp Diane

• 1 pound large shrimp reserve shells, and heads if possible
• 6 tablespoons shrimp stock To make: place shrimp shells and heads in saucepan and cover with water, simmer for at least 2 hours. Add water as needed to keep shrimp shells covered
• 8 tablespoons unsalted butter
• 1/4 cup green onions finely chopped
• 1 tablespoon shallot finely minced
• 1 garlic clove large fresh, minced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried oregano
• 8 ounces mushrooms thinly sliced
• 3 tablespoons fresh parsley finely chopped

1. Melt 4 Tb butter in a large skillet over medium-heat heat. When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano. Stir well. Add shrimp and saute for about 1 minute. Add mushrooms and 4 Tb of the stock and shake the pan back and forth to combine. Add the remaining 4 tablespoons of the butter, 1 tablespoon at a time, to the pan while continuously shaking the pan back and forth over the heat. Don't stir because it will break up the sauce.
2. Before the last of the butter melts, add the fresh parsley and the remaining 2 tablespoons of stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.

shrimp reserve shells, shrimp stock, unsalted butter, green onions, shallot, garlic, kosher salt, cayenne pepper, white pepper, black pepper, dried basil, thyme, oregano, mushrooms, parsley

Taken from www.yummly.com/recipe/Shrimp-Diane-1673432 (may not work)