Shrimp Diane

Ingredients

1 3/4 lb. medium Homegrown Shrimp with shells
1/4 tsp. black pepper
6 tbsp. shrimp stock
1/4 tsp. dried sweet basil leaves
3/8 lb. (1 ½ sticks) butter
1/4 tsp. dried thyme leaves
1/4 cup finely chopped green onions
1/8 tsp. dried oregano leaves
3/4 tsp. salt
1/2 lb. mushrooms (cut in ¼ in thick slices)
1/4 tsp. minced garlic
3 tbsp. finely chopped fresh parsley
1/2 tsp. cayenne
1/4 tsp. white pepper
French bread, pasta or hot cooked rice

Directions

1. Rinse and peel the shrimp. Refrigerate until needed.
2. Boil shells and use water to make shrimp stock.
3. In a large skillet, melt 1 stick butter over high heat. When almost melted, add green onions, garlic, salt, the ground peppers, basil, thyme and oregano. Stir well.
4. Add the shrimp and sauté until pink, about 1 minute, shaking the pan in a back-and-forth motion instead of stirring. Add the mushrooms and ¼ cup of the stock, then add remaining 4 tablespoons of butter in chunks and continue cooking, continuing to shake the pan.
5. 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 ingredients are mixed thoroughly and the butter sauce is the consistency of cream.
Serve immediately over rice with French bread on the side.