Broussard's Shrimp Chandeleur
photo by Debi9400
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
-
For the Heavy Cream Sauce
- 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
-
For the Shrimp
- 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
directions
- 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.
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Reviews
-
I made this for 2. Added 2 tbl spoons of parmesan at the end. Oh yeah. You right.<br/>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.<br/>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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This was a a different way of enjoying shrimp for us and very tasty! I served it over pasta but next time will just serve it with bread and salad. I'm not sure what I did but my sauce turned out really thick - maybe had the heat too high? Cooking on an electric stove. Next time will try cutting back on the flour by 1/3rd to a half and also try it with some red pepper flakes. Thank you for sharing this.
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RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>