Shrimp Diane

• 1 pound Large Shrimp, Reserve Shells (and Heads If Possible)
• 6 Tablespoons Shrimp Stock, Divided
• 8 Tablespoons Unsalted Butter, Divided
• 1/4 cups Green Onions, Finely Chopped
• 1 clove Fresh Garlic, Minced
• 1 Tablespoon Shallot Finely Minced
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Cayenne Pepper
• 1/4 teaspoons White Pepper
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Dried Basil
• 1/4 teaspoons Dried Thyme
• 18 teaspoons Dried Oregano
• 8 ounces, weight Mushrooms, Thinly Sliced
• 3 Tablespoons Fresh Parsley, Finely Chopped

1. To make shrimp stock, place shrimp shells and heads in a small saucepan and cover with water.
2. Simmer for at least 2 hours.
3. Add water as needed to keep shrimp shells covered.
4. Melt 4 tablespoons butter in a large skillet over medium-heat heat.
5. When almost melted, add onions, garlic, shallot, salt, all 3 peppers, basil, thyme, and oregano.
6. Stir well.
7. Add shrimp and saute for about 1 minute.
8. Add mushrooms and 4 tablespoons of the stock and shake the pan back and forth to combine.
9. Add remaining 4 tablespoons of butter, 1 tablespoon at a time, while continuously shaking the pan back and forth over the heat.
10. Dont stir because it will break up the sauce.
11. Before the last of the butter melts, add fresh parsley and remaining 2 tablespoons stock, still shaking the pan over the heat, until all ingredients are thoroughly mixed together and sauce is consistency of cream.

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

Taken from tastykitchen.com/recipes/main-courses/shrimp-diane/ (may not work)