Broussard's Shrimp Chandeleur

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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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Steps

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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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Ingredients

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unsalted butter, flour, milk, heavy cream, salt, white pepper, green onion, mushroom, prosciutto, medium shrimp, dry sherry, paprika