Broussard's Shrimp Chandeleur

Broussard's Shrimp Chandeleur created by Debi9400

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.

Ready In:
30mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chef Kate
Contributor
@Chef Kate
Contributor
"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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  1. BOBinPS
    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.
  2. Carolyn F.
    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.
  3. 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.
  4. waynejohn1234
    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.
  5. Debi9400
    Broussard's Shrimp Chandeleur Created by Debi9400
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