Broussard's Shrimp Chandeleur

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons unsalted butter
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 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

Recipe

• 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.