In The Kitchen: Shrimp Dianne - | Lufkin and Nacogdoches, Texas


In The Kitchen: Shrimp Dianne

Shrimp Dianne

 Dianne Seasoning

 3 teaspoons black pepper
1-1/2 teaspoons cayenne pepper
1 tablespoon white pepper
5 teaspoons granulated garlic
5 teaspoons granulated onion
1 tablespoon whole oregano
1-1/2 teaspoons whole thyme
2 teaspoons whole sweet basil
1-1/2 teaspoons salt 3 tablespoons parsley flakes

*Combine all ingredients together well.

*Store in a sealable container

This recipe makes about 3/4 cup.

Store extra to use to make other Dianne-flavored dishes

The Shrimp Assembly

1/2 cup butter, cut into several pats
1 pound large shrimp, 21-25 to the pound, peeled, deveined
2 cups Shiitake mushrooms
2 tablespoons Dianne seasoning blend
1 cup heavy cream
 cups your favorite pasta
1/4 cup green onion, chopped across the stalk, tops only


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 shrimp and toss in the butter. Pan will cool quite a bit, but continue to saute the shrimp until shrimp is almost done.

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 mushrooms and toss or stir in together until blended.

Add cream and stir very well, bring back to a boil.

Add pasta and stir in well until the pasta is heated well, add green onion and serve immediately hot.

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.

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