About the Recipe
This is one of those recipes that feels restaurant-worthy but comes together fast enough for a weeknight. Shrimp Diane is rich, savory, and a little indulgent — buttery shrimp simmered in a creamy mustard-kissed pan sauce that absolutely begs for good bread. We sometimes serve this straight from the skillet with toasted sourdough on the side and call it dinner.
Ingredients
1 lb large shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
¼ cup shallots, finely minced
½ cup chicken broth
¼ cup heavy cream
2 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp lemon juice
Salt and black pepper, to taste
To Finish:
Smoked paprika, for dusting
Fresh parsley, finely chopped (optional)
For Serving:
Toasted Leaven Heaven sourdough baguette slices or Leaven Heaven French Bread, sliced and toasted
Preparation
Pat shrimp dry and season lightly with salt and pepper.
In a wide skillet over medium heat, melt butter with olive oil. Add shrimp and sear 1–2 minutes per side until just cooked. Remove shrimp and set aside.
In the same pan, add shallots and sauté until soft and fragrant. Add garlic and cook 30 seconds.
Deglaze with chicken broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
Stir in cream, Dijon, Worcestershire, and lemon juice. Simmer gently until thickened and silky.
Return shrimp to the pan, spooning sauce over them. Warm through 1–2 minutes.
Transfer to a wide serving bowl. Lightly dust with smoked paprika and sprinkle with parsley if using.
Serve immediately with toasted sourdough baguette or French bread torn right off the loaf for dipping.