Best Broussards Shrimp Chandeleur Recipes

BROUSSARD'S SHRIMP CHANDELEUR

Broussard's Shrimp Chandeleur image

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.

Provided by Chef Kate

Categories Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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
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

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.

Nutrition Facts : Calories 372.8, Fat 26.3, SaturatedFat 15.8, Cholesterol 219.7, Sodium 1072.6, Carbohydrate 13.5, Fiber 0.7, Sugar 0.4, Protein 19.5

HOT DUNGENESS CRAB DIP

Hot Dungeness Crab Dip image

This is from a local Restaurant by the name of Stanley & Seafort's. A wonderful place to eat dinner and look at the city lights. A must have as an appetizer. Yes! It is on the expensive side but well worth it. I cut the recipe down to serve 1 and it makes plenty for 2 people. I also throw it under the broiler for a minute or two to brown. Enjoy!

Provided by teresas

Categories Crab

Time 21m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

4 cups mayonnaise
1 lb dungeness crabmeat
8 ounces thinly slice onions
1 lb chopped artichoke heart
8 ounces shredded parmesan cheese
3 teaspoons minced fresh parsley

Steps:

Preheat oven to 350 degrees.
Thinly slice the onion.
Chop the artichoke hearts.
Combine mayonnaise, crab meat, artichoke hearts, onions and the Parmesan cheese well. Portion crab mixture (6 oz.) into small oven proof baking dishes. Place the baking dishes into the oven for 5 to 6 minutes, or until the internal temperature reaches 140 degrees.
Arrange bread slice on a plate around the crab dip, garnish with minced parsley & lemon slices.

Nutrition Facts : Calories 894.6, Fat 64.2, SaturatedFat 14.4, Cholesterol 118.6, Sodium 1963, Carbohydrate 52.1, Fiber 7.2, Sugar 12.7, Protein 31.8

BANANAS FOSTER BREAD PUDDING

Bananas Foster Bread Pudding image

Bread Pudding is a famous dessert in the French Quarter of New Orleans. This version is from dickiebrennanssteakhouse.com. I haven't made this before and it sure sounds like a lot of bread to fit into that size pan - but they're famous for it and I'm not - so hopefully this works well. :D

Provided by lazyme

Categories Breads

Time 3h45m

Yield 12-16 serving(s)

Number Of Ingredients 17

Ingredients

4 loaves French bread, 1 foot long
1 quart heavy cream
1 1/2 cups whole milk
1 1/2 cups sugar
3 cups light brown sugar
12 egg yolks
3 bananas
1 cup rum
1/2 teaspoon ground cinnamon
4 tablespoons vanilla extract
of fresh mint, for garnish
4 1/2 cups unsalted butter
4 1/2 cups dark brown sugar, packed
3 teaspoons ground cinnamon
2 1/4 cups golden rum
2 1/4 cups banana liqueur
8 bananas, sliced lengthwise and in half

Steps:

Slice French bread and dry in a 200F oven for 20 minutes.
Combine remaining pudding ingredients in a large container and blend well with a hand mixer.
Thinly slice dried French bread and place in an 8 x 10 x 2-inch pan.
Pour pudding into pan and mush all bread by hand so that the liquid is absorbed and the bread becomes very soggy.
Be sure to flatten all of the lumps.
Cover pan with foil and bake at 300 F for 2 ½ hours, or until a skewer inserted in the center of the pudding comes out dry.
Remove foil and bake for an additional 20 minutes, or until golden brown.
Set aside to cool.
Foster Sauce:.
Melt butter in a sauce pot.
Add the brown sugar and cinnamon and mix well.
Add the rum and ignite.
Allow the flames to subside.
Then, stir in the banana liqueur.
Add fresh bananas and simmer over medium heat for about 2 minutes or until the sauce coats the spoon.
To Serve: Cut bread pudding into 3 ½ x 3 ½-inch squares.
Top warm bread pudding with Foster sauce and garnish with mint leaves.