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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.
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First, make the cream sauce.
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Melt the butter in a small sauce pan, stir in the flour, and cook over medium low heat for about two minutes.
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Whick in the milk and cook another three to four minutes, blending thoroughly.
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Add the heavy cream, salt and pepper and cook another half minute.
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Set aside.
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Make the Shrimp.
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In a saute pan large enough to hold all the shrimp, melt the butter.
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Saute the green onion, mushrooms and prosciutto over medium-high heat for about five minutes.
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Add the shrimp, lower the heat and cook another five minutes.
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Continuing over low heat, blend in the cream sauce, the sherry and the paprika and cook for about ten minutes.
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Either serve immediately or place in individual ramekins and keep warm till you are ready to serve.
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