This is the dish I order the most at Milestones. It’s so creamy, spicy, and savory and the shrimp is so well seasoned and delicious that I don’t end up with any leftovers to take home. I’ve been wanting to replicate this recipe for quite a while now, but never got around to it. That is, until my friend also got hooked on this dish. So I finally got down to figuring out what was in it and how to go about recreating its bold Cajun flavours and subtle herbal notes. This is the result so let’s get started.
Cajun Shrimp Diane – Recipe
- 2 Tbsp. butter
- ¼ bunch parsley, chopped and divided
- 2 cups porcini mushrooms, sliced
- 1 ½ Tbsp. Cajun seasoning
- 1 lb. shrimp, shelled, heads removed and cleaned
- ½ lemon, juiced
- 1/3 cup cream, divided (substitute with milk if you desire)
- 1 dollop sour cream
- Salt, to taste
- Pepper, to taste
- 1 – 1 ½ cup water
- In a large, heavy bottom non-stick pan melt butter over medium-high. Add half the parsley and the mushrooms and sauté until mushrooms are cooked through, 3 -5 minutes.
- Add 2 Tbsp. of the cream, (substitute with milk if you desire), 1 Tbsp. of Cajun seasoning and the shrimp and continue to sauté until shrimps are opaque, 1 minute.
- Add lemon juice and continue to sauté for another minute. Add water and cream and cook until sauce starts to come to a boil.
- Turn down heat to low, add the rest of the Cajun seasoning and stir to combine.
- Add sour cream and mix until well combined. Season with salt and liberally with pepper. Taste test and add more salt and pepper as needed.
Serve with cooked white rice or over pasta topped with the rest of the parsley and with lemon wedges on the side. My friend enjoyed it so much that she had seconds and even took some home with her so I call that a successful recipe!