Shrimp Diane

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.

IMG_1199

Shrimp Diane

IMG_1185

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.

IMG_1186

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.

IMG_1187

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.  🙂

IMG_1189

IMG_1190

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.

IMG_1193

IMG_1194

Add the shrimp back to the skillet, coat it in the sauce and continue to cook for about 2 more minutes.

IMG_1195

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!

IMG_1198

 

 

 

 

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

17 thoughts on “Shrimp Diane”

  1. SVETAC DANA-SUBOTA -28.03.2020 — ŽUPA ROKOVCI-ANDRIJAŠEVCI
    Posted bysamo lucija March 28, 2020 Leave a commenton SVETAC DANA-SUBOTA -28.03.2020 — ŽUPA ROKOVCI-ANDRIJAŠEVCI EditSVETAC DANA-SUBOTA -28.03.2020 — ŽUPA ROKOVCI-ANDRIJAŠEVCI

    Blažena Ivana Marija de Maillé Blažena Ivana Marija (Jeanne-Marie) de Maillé, francuska franjevačka trećoredica i mističarka, rođena je 14. travnja 1331. u dvorcu La Roche kod Saint-Quentina (departman Aisne, Pikardija), u plemićkoj obitelji, kao kći d’Hardouina de Mailléa i Jeanne de Montbazon. Prve vjerske pouke primila je od obiteljskog ispovjednika, franjevca. Već u jedanaestoj godini […]

    SVETAC DANA-SUBOTA -28.03.2020 — ŽUPA ROKOVCI-ANDRIJAŠEVCI
    U DANI CORONAVIRUSA CITAJ STA JE ONA SE VRGLA

    Već u jedanaestoj godini života ukazala joj se Blažena Djevica Marija s djetetom Isusom. Pobožna djevojka, osjetila je snažan unutarnji poticaj za čašćenje Kristove muke. Ostala je rano bez roditelja, željela je živjeti za dragog Boga, ali ju je njezin skrbnik 1347. protiv njezine volje udao za mladog plemića Roberta de Silléa. Njezin suprug bio je dobar i plemenit čovjek, što dokazuje i podatak da su se za pošasti crne kuge, koja je harala Europom od 1346. do 1353, oboje posvetili dvorbi bolesnika. U vrijeme rata s Engleskom Robert je bio zarobljen i za otkupninu je morao platiti polovicu svoga imanja. Vratio se kući, ali je 1362. umro. Obitelj de Sillé tada je njegovu udovicu otjerala. Siromašna Jeanne-Marie, bez krova nad glavom, otad je živjela u gradu Toursu (središnja Francuska), prosjačila kruh svagdašnji i potpuno se posvetila molitvama i dobrim djelima. Pred nadbiskupom Toursa položila je zavjet vječne čistoće i u jednom svratištu služila bolesnicima.

    Nakon nekog vremena napustila je grad, povukla se u osamu i prepustila se kontemplativnom životu. Zbog lošeg zdravstvenog stanja vratila se u Tours i nastanila se 1386. pored crkve franjevačkog samostana. Bila je obdarena izvanrednim mističnim darovima pa su mnogi rado slušali njezine savjete, čak i na francuskom kraljevskom dvoru. Pripisuju joj se mnoga čudesa i ozdravljenja. Preminula je u Toursu na današnji dan, 28. ožujka 1414, a pokopali su je u habitu franjevačke trećoredice. Narod ju je odmah počeo štovati kao sveticu, a blaženom ju je službeno proglasio 1871. papa Pio IX. Štuju je osobito u franjevačkom redu i u njezinoj domovini Francuskoj, u biskupijama Tours, Bourges, Le Mans, Laval i Poitiers. Zazivaju je kod bračnih problema i smrti roditelja, a zaštitnica je udovica, prognanika, žrtava nasilja i pogrda te osoba ismijavanih zbog pobožnosti.

    Share this:

    Like

  2. i eat only veggi GOD HILDEGARD VON BINGEN ABEDISSA COUSINE NONE SWEDEN OR AM COUISINNE NONHEALTHY scampi nonegood read BIBEL all seafood poison and meat also only lamb alloweed

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s