Shrimp Diane

Diane L. Leipper

1/2 teaspoon white pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper

1/2 teaspoon thyme

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon onion powder

6 Tablespoon butter

2 1/2 lb. whole shrimp, peeled

1 cup chopped scallions

2 cups chopped mushrooms

Combine all of the spices in a bowl. Butterfly the shrimp by slicing along the vein half-way through. In a large saucepan, over medium heat, partially melt the butter. Place the shrimp in the pan and shake in a circular motion without utensils. Add scallions and spices. Cook until shrimp curl. Add mushrooms. Cook no longer than 1 or 2 minutes more. Serve over brown rice.

You can use 1/2 the peppers if you like it a little less spicy. I prefer to mix the shrimp in with the seasonings before adding to the frying pan. Also I find you need to add the mushrooms when you add the shrimp or they don't get done enough. Can also saute the mushrooms separate then add. - DLL

Baked Shrimp

Diane L. Leipper

1/2 cup butter

2 Tablespoons white wine

2 Tablespoons fresh parsley

1 Tablespoon lemon juice

3 cloves garlic, minced

1 teaspoon dried basil

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

1 pound shrimp

1/4 cup bread crumbs

Peel and devein shrimp. Melt butter in 1 1/2-quart baking dish and add next 7 ingredients plus 1/4 tsp. salt. Reserve 2 Tbsp. butter sauce. Add shrimp to baking dish and stir to coat. Add reserved sauce to bread crumbs and sprinkle over shrimp. Bake at 450F for 15 minutes.

Shrimp are my favorite seafood. They are also one of Brittany's favorites. These are two recipes I got from the web. The first, I had to try because of the name but how can you go wrong with shrimp and mushrooms. - DLL

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