Shelly's Recipe

SHRIMP CHANDELEUR

Category: Seafood

For the Heavy Cream Sauce
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

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 tbsp dry sherry
1 1/2 tsp paprika

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.

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.

Serves 8