Broussard's Shrimp Chandeleur

Recipe by Chef Kate
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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