Broussard'S Shrimp Chandeleur

• For the Heavy Cream Sauce
• 4 tablespoons unsalted butter
• 1/2 cup flour
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• For the Shrimp
• 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

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.

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

Taken from www.food.com/recipe/broussards-shrimp-chandeleur-135909 (may not work)