Broussard Sauce Food
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.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 372.8, Fat 26.3, SaturatedFat 15.8, Cholesterol 219.7, Sodium 1072.6, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 19.5
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