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Shrimp Diane - Shrimp Diane Recipe

Thursday, December 3, 2009

                       Shrimp Diane - Shrimp Diane Recipe

Shrimp Diane - Shrimp Diane Recipe Ingredients

3 tablespoons unsalted butter, or 1 tablespoon unsalted butter, if using precooked shirmp

11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

2 shallots, minced

1⁄4 cup dry vermouth or sherry

1⁄2 cup brandy

3⁄4 cup fish stock or clam juice

1⁄4 cup heavy cream

1 teaspoon Dijon mustard

1 teaspoon Worcestershire
sauce Salt and freshly ground black pepper to taste

11⁄2 tablespoons minced chives

Shrimp Diane - Shrimp Diane Recipe Cooking Process

1.Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the raw shrimp, if using, and cook, stirring often, until pink and firm, about 3 minutes. Transfer the shrimp to a bowl. Set aside.

2.Return the skillet to medium heat and add 1 tablespoon butter. Add the shallots and cook until soft and aromatic, about 2 minutes. Add the vermouth and allow it to come to a boil. Reduce the liquid until it is a glaze and the pan is nearly dry.

3.Remove the pan from the heat and quickly add the brandy, then return the skillet to medium heat—be careful, the brandy may ignite. If this happens, simply cover the pan for 1 minute to put out the flame. Add the stock and bring to a boil. Let the sauce boil, stirring often, until it is reduced to a thick glaze, about 10 minutes.

4.\Add the cream and mustard and stir constantly until well combined. Reduce the heat to low and add the Worcestershire sauce and the shrimp, stirring to coat them well. Cook, stirring constantly,
until the sauce is bubbling, about 2 minutes.

5.Season with salt and pepper. Serve immediately, sprinkling the dish or individual servings with chives.Shrimp Diane - Shrimp Diane Recipe


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