Broussard's Shrimp Chandeleur

Chef Kate's Note:

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.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

For the Heavy Cream Sauce

• 4 tablespoons unsalted butter
• ½ cup flour
• 1 ½ cups milk
• ½ cup heavy cream
• 1 teaspoon salt
• 1⁄8; teaspoon white pepper

For the Shrimp

• 4 tablespoons unsalted butter
• ¼ cup green onion , finely chopped
• 2⁄3; cup mushroom , sliced
• ¼ cup prosciutto , julienned
• 1 ½ lbs medium shrimp , raw, peeled and deveined
• 3 tablespoons dry sherry
• 1 ½ teaspoons paprika

Directions:

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

Reviews

[Chef #769846Lynn]

I made this for 2. Added 2 tbl spoons of parmesan at the end. Oh yeah. You right.
I've made this dish 4 times and it's wonderful. Forgot to mention that I did cut the amount of flour about in half.
3 years later, I tried this with cooked turkey. Again wonderful. I make the sauce in the microwave and use 1/2 & 1/2 instead of milk and cream.

[Scrivener1]

DH loved this and I hated it. DH lived in New Orleans for 4 or 5 years. He said I just don't like creole cooking. I am hopelessly a northerner.

[Chef #570804 Halifax Liz]

I agree that Broussards is wonderful place to eat - and this shrimp recipe is excellent. The sauce, for us, is a little rich but left out the cream and substituted milk. Wonderful company dish.