Broussard's Shrimp Chandeleur

Total Time
30mins
Prep
30 mins
Cook
0 mins

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.

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Ingredients

Nutrition

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.
Most Helpful

Forgot 2 things. Add the mushroom stems to the shrimp shells for the cream sauce, and, of course, strain the sauce into the shrimp saute.

5 5

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.

2 5

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.