Broussards Shrimp Chandeleur Recipes

Steps:

• 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.

Steps:

• Melt butter in a skillet.
• Add onions and garlic and cook until tender.
• Combine soup, sour cream, catsup, salt, and pepper; stir into onion mixture.
• Add mushrooms and shrimp; heat slowly.
• Serve over rice.

Steps:

• Blend Pernod, creams,egg whites and sugar in a pitcher;refrigerate until ready to use.
• Pour half of mixture into blender.
• Add 1 1/2 cups crushed ice and blend at highest speed until frothy and smooth, about 30 seconds.
• Pour into chilled goblets.
• Repeat with remaining mixture and ice.
• Sprinkle each serving with nutmeg and serve.