Broussard's Shrimp Chandeleur Recipe

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Ingredients:

Serving

4 tbsp unsalted butter
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp salt
1/8 tsp white pepper
4 tbsp 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 tbsp dry sherry
1 1/2 tsp paprika

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.33 Kcal (994 kJ)
Calories from fat	157.08 Kcal
		% Daily Value*
Total Fat	17.45g	27%
Cholesterol	48.75mg	16%
Sodium	759.52mg	32%
Potassium	171.91mg	4%
Total Carbs	13.3g	4%
Sugars	2.57g	10%
Dietary Fiber	1.33g	5%
Protein	5.44g	11%
Vitamin C	0.5mg	1%
Vitamin A	0.2mg	5%
Iron	0.8mg	4%
Calcium	96.3mg	10%

Amount Per 100 g
Calories	220.04 Kcal (921 kJ)
Calories from fat	145.64 Kcal
		% Daily Value*
Total Fat	16.18g	27%
Cholesterol	45.2mg	16%
Sodium	704.19mg	32%
Potassium	159.39mg	4%
Total Carbs	12.33g	4%
Sugars	2.38g	10%
Dietary Fiber	1.23g	5%
Protein	5.04g	11%
Vitamin C	0.4mg	1%
Vitamin A	0.1mg	5%
Iron	0.7mg	4%
Calcium	89.3mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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