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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (274g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup prosciutto |
||
| Calories 437 | ||
| Calories from Fat 243 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 16.1g | 80% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 1.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 249mg | 83% | |
| Sodium 598mg | 24% | |
| Potassium 418mg | 11% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.6g | ||
| Protein 27.2g | 54% | |
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Broussard's Shrimp Chandeleur
By: Chef Kate
Sep 2, 2005
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.
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
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.
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Browse similar recipes by category
- Course > Appetizers
- Course > Lunch/Snacks
- Main Ingredient > Seafood > Shellfish > Shrimp
- Cuisine > North American > United States > Southern > Creole
- Preparation > Time to Make > < 30 mins
- Occasion > Dinner Party
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #769846Lynn
On Jan 17, 2009
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.
From: Scrivener1
On Nov 16, 2008
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.
From: Beautiful BC
On Apr 10, 2008
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.
From: Annacia
On May 27, 2007
It's hard to believe that something that would impress company is this easy. I made a lightened version and it was delish. I used no butter or cream and instead used skim milk and fat free evap milk and thickened it a bit with some cornstarch. In place of the sherry I added the water that came from the defrosting shrimp. I served it over white rice with Brussels sprouts on the side. It was made in about 15 mins and was a wonderful dinner. Made for ZWT-III.
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