Ingredients
-
-
4
-
1/2
-
1 1/2
-
1/2
-
1
-
1/8
-
-
4
-
1/4
-
2/3
-
1/4
-
1 1/2
-
3
-
1 1/2
Directions
Broussard’s Shrimp Chandeleur, 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 , 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 , 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
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Steps
|
1
Done
|
First, Make the Cream Sauce. |
|
2
Done
|
Melt the Butter in a Small Sauce Pan, Stir in the Flour, and Cook Over Medium Low Heat For About Two Minutes. |
|
3
Done
|
Whick in the Milk and Cook Another Three to Four Minutes, Blending Thoroughly. |
|
4
Done
|
Add the Heavy Cream, Salt and Pepper and Cook Another Half Minute. |
|
5
Done
|
Set Aside. |
|
6
Done
|
Make the Shrimp. |
|
7
Done
|
in a Saute Pan Large Enough to Hold All the Shrimp, Melt the Butter. |
|
8
Done
|
Saute the Green Onion, Mushrooms and Prosciutto Over Medium-High Heat For About Five Minutes. |
|
9
Done
|
Add the Shrimp, Lower the Heat and Cook Another Five Minutes. |
|
10
Done
|
Continuing Over Low Heat, Blend in the Cream Sauce, the Sherry and the Paprika and Cook For About Ten Minutes. |
|
11
Done
|
Either Serve Immediately or Place in Individual Ramekins and Keep Warm Till You Are Ready to Serve. |
