Today is mine & Eric’s 27th wedding anniversary. It is not a milestone anniversary number wise but I still feel that is a significant anniversary. We’ve been together for over 32 years and I have to say that Eric is still my best friend and that we still enjoy being together. Here’s to at least another 27 years together!

Our wedding photo from 1986.

We usually forgo the gift giving and spend quality time together for special occasions like anniversaries. Often, that involves cooking dinner together. Shrimp Diane is a favorite anniversary dish. It serves 2, cooks up pretty quickly and is delicious. The original recipe uses about a ton of butter, so we reserve it for big events. We’ve pared down the amount in our version, but there is still quite a bit for 2 servings!

July, 2013.

Shrimp Diane   (adapted from Paul Prudhomme’s Louisiana Kitchen)

Prep Time: 30 mins  Cook Time: 12 mins    Servings:  2

Ingredients:

• 1 lb medium shrimp, shelled and deveined
• 6 tablespoons shrimp, seafood or vegetable stock
• 1 stick unsalted butter, divided
• 1/4 cup very finely chopped green onion
  

  Using an egg slicer on the mushrooms makes it a breeze to cut them.

• 3/4 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 – 1/2 teaspoon cayenne  pepper, depending on taste
• 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 mushrooms, cut into 1/4 inch slices
• 3 tablespoons very finely chopped fresh parsley
• French bread, pasta or steamed rice

Directions:
In a large skillet, melt 6 tablespoons of the butter over high heat. When it is almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano, stirring well. Saute for about a minute.

Butter, scallions & seasonings saute together before the shrimp goes in the pan.

Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan in a back-and-forth motion. Flip the shrimp & saute for another minute.

Shake the pan to space the shrimp evenly.

Add the mushrooms and 1/4 cup of the stock, then add the remaining 2 tablespoons of butter in chunks and continue cooking and shaking the pan.

The final touch of butter.

Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons of stock. Continue cooking and shaking the pan until all the ingredients are mixed thoroughly and the butter sauce is the consistency of cream. Serve immediately in a bowl with French bread or serve over pasta or rice.

A special occasion meal.

Here’s to another fantastic year of adventure, great food and enjoying life!  ~Linda

Shrimp Diane   (adapted from Paul Prudhomme’s Louisiana Kitchen)

Prep Time: 30 mins  Cook Time: 12 mins    Servings:  2

Ingredients:

• 1 lb medium shrimp, shelled and deveined
• 6 tablespoons shrimp, seafood or vegetable stock
• 1 stick unsalted butter, divided
• 1/4 cup very finely chopped green onion
• 3/4 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 – 1/2 teaspoon cayenne  pepper, depending on taste
• 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 mushrooms, cut into 1/4 inch slices
• 3 tablespoons very finely chopped fresh parsley
• French bread, pasta or steamed rice

Directions:
In a large skillet, melt 6 tablespoons of the butter over high heat. When it is almost melted, add the green onions, salt, garlic, the ground peppers, basil, thyme and oregano, stirring well. Saute for about a minute.

Add the shrimp and saute just until they turn pink, about 1 minute, shaking the pan in a back-and-forth motion. Flip the shrimp & saute for another minute.

Add the mushrooms and 1/4 cup of the stock, then add the remaining 2 tablespoons of butter in chunks and continue cooking and shaking the pan.

Before the butter chunks are completely melted, add the parsley, then the remaining 2 tablespoons of stock. Continue cooking and shaking the pan until all the ingredients are mixed thoroughly and the butter sauce is the consistency of cream. Serve immediately in a bowl with French bread or serve over pasta or rice.