Ingredients for Broussard's Shrimp Chandeleur
- Unsalted Butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- White Pepper
- 1/4 cup chopped green onions
- Mushroom
- 2 ounces thinly sliced prosciutto
- Medium Shrimp
- Dry Sherry
- 1/4 teaspoon paprika
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How to Make Broussard's Shrimp Chandeleur
- **Make the Creamy Sauce:** Melt 2 tablespoons of butter in a small saucepan over medium-low heat. Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in 1 cup of whole milk and cook for 3-4 minutes, until thickened and smooth.
- Stir in 1/2 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for another 30 seconds.
- Set the cream sauce aside.
- **Cook the Shrimp:** Melt 2 tablespoons of butter in a large sauté pan over medium-high heat.
- Add 1/4 cup chopped green onions, 1 cup sliced mushrooms, and 2 ounces thinly sliced prosciutto. Sauté for 5 minutes, until softened.
- Add 1 pound of large shrimp (peeled and deveined) to the pan. Reduce heat to medium-low and cook for 5 minutes per side, or until pink and cooked through.
- **Combine and Finish:** Pour the cream sauce over the shrimp. Stir in 2 tablespoons dry sherry and 1/4 teaspoon paprika. Cook for 10 minutes over low heat, allowing the flavors to meld.
- Serve immediately, or transfer to individual ramekins and keep warm until ready to serve. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
1g
Fat
79g
Carbs
4g
