Shrimp Diane is a kissing cousin of Steak Diane. Both are made with booze and both are D-E-L-I-C-I-O-U-S! Because these dishes are both fancy dishes, and out of the ordinary, and are prepared in the same way as many French dishes, people tend to think of these dishes as being French. But they are not. They are actually American creations, believed to have been created in New York’s Drake Hotel and Restaurant by Chef Beniamino Schiavon, in the 1940’s, although today, their reputation has grown and they are now considered to be “Continental Cuisine”. Steak Diane is the traditional recipe that over time has grown to include shrimp as well. Steak Diane was created as a recipe that was made tableside for people as a bit of a show, where the tableside chefs could show off the flambeing skills. Flambeing meals at your table was enjoyed and made popular by the rich and famous of the times, like Humphrey Bogart and Lauren Bacall.
The name Diane comes from the Roman Goddess of the hunt and fertility, Diana. Diana in French is Diane, which also makes people believe this dish was a French creation. “Diane” is a French way of cooking foods that was first used by Auguste Escoffier in 1907. The Diane way of cooking is very similar to cooking something au poivre, or with peppers. The sauce is flambéed with brandy, Grand Marnier, dry sherry, or Madeira, and poured over the steak or shrimp. You could use the same sauce over chicken too if you prefer.
3-4 TBSP butter
1 1/2-2 lb large shrimp, peeled and deveined
2 shallots, minced fine
1/4 cup sherry
1/2 cup brandy or Grand Marnier – I used Grand Marnier
3/4 cup chicken or fish stock – I used chicken stock
1/2-3/4 cup heavy whipping cream
1 tsp Dijon mustard
1 tsp Worcestershire sauce
salt & pepper to taste
Saute the shrimp in a hot skillet with the butter. Cook for about 3-4 minutes per side, or until the shrimp is completely cooked and pink. Once the shrimp is cooked, remove it from the skillet and set aside.
In the same pan, add the shallots, the sherry and a bit more butter. Saute the shallots for about 2 minutes, or until most of the liquid has evaporated. make sure to get all the scrapings from the bottom.
Unless you are going for the flambe effect, remove the skillet from the heat and pour in either the brandy or the Grand Marnier. Flames may still rise up, but they will go down in less than a minute, so just be careful. Obviously, I was going for the full flambe. You know, it’s all about presentation. 🙂
Once the flames have died down, add the stock and bring everything to a boil. Let the sauce boil for about 10 minutes, stirring frequently. You want most of the liquid to evaporate.
Add the cream, Dijon mustard, Worcestershire sauce and salt and pepper. Mix everything together thoroughly.
Add the shrimp back to the skillet, coat it in the sauce and continue to cook for about 2 more minutes.
Your shrimp Diane is now ready to serve. I served it over rice, with some asparagus and my leftover Irish brown Soda Bread, Guinness in the Stew, Guinness in the Bread with a light, delicious Vin Blanc to make the perfect meal. Bon Appetit!