BeeHive in Abilene

Shrimp Dianne

 Dianne Seasoning
1-1/2 teaspoons cayenne pepper
1 tablespoon white pepper
5 teaspoons minced garlic
1 tablespoon fresh chopped oregano
1-1/2 teaspoons fresh chopped thyme
2 teaspoons fresh chopped sweet basil
1-1/2 teaspoons salt

 

The Shrimp Assembly

1/2 cup butter, cut into several pats
1 pound large shrimp, 21-25 to the pound, peeled, deveined
2 cups  mushrooms
2 tablespoons Dianne seasoning blend

clam juice as needed for thickness of sauce

1-1/2 teaspoons salt
3 tablespoons fresh chopped  flakes
2 tablespoons fresh parsley

Place a large skillet over very high heat until very hot. Add butter all at once and all round the hot skillet and toss to melt butter. It will sizzle and smoke somewhat.  As soon as butter is melted, add Dianne seasoning and stir in very well, toss the skillet if you are accomplished or just stir very well, bring back to a bubble.  Add shrimp.  Pan will cool quite a bit, but continue to saute the shrimp until it begins to curl. Toss and add mushrooms, chives, parsley and clam juice  and toss or stir in together until blended.

This recipe makes 4 large servings. You can reduce this and make it on demand, for just one or two if you like, restaurant style.