Broussards Shrimp Chandeleur Recipes

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BROUSSARD'S SHRIMP CHANDELEUR



Broussard's Shrimp Chandeleur image

Broussard's--at 819 Conti Street in the French Quarter of New Orleans--may be the most romantic place to eat dinner in all of the United States--especially on a lovely night when you're eating in the courtyard. And this shrimp dish, rich yet elegant, is typical of Broussard fare.

Provided by Chef Kate

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon salt
1/8 teaspoon white pepper
4 tablespoons unsalted butter
1/4 cup green onion, finely chopped
2/3 cup mushroom, sliced
1/4 cup prosciutto, julienned
1 1/2 lbs medium shrimp, raw, peeled and deveined
3 tablespoons dry sherry
1 1/2 teaspoons paprika

Steps:

  • First, make the cream sauce.
  • Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes.
  • Whick in the milk and cook another three to four minutes, blending thoroughly.
  • Add the heavy cream, salt and pepper and cook another half minute.
  • Set aside.
  • Make the Shrimp.
  • In a saute pan large enough to hold all the shrimp, melt the butter.
  • Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes.
  • Add the shrimp, lower the heat and cook another five minutes.
  • Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes.
  • Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.

Nutrition Facts : Calories 372.8, Fat 26.3, SaturatedFat 15.8, Cholesterol 219.7, Sodium 1072.6, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 19.5

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