| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Meats |
French |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Raw shrimp; deveined |
| 4 |
|
Green onions; finely chopped |
| 6 |
|
Fresh mushrooms; sliced |
| 2 |
sl |
Proscuitto ham; julienne |
| 1 |
qt |
Heavy cream sauce |
| 1 |
ts |
Paprika |
| 1/2 |
c |
Sherry wine |
| 1 |
ts |
Chicken base |
INSTRUCTIONS
Melt butter in saucepan; add green onions, mushrooms and ham, saut. at
least 5 minutes over fast fire. Add shrimp and cook 5 minutes. Blend the
other ingredients in saucepot and cook for 5 minutes. Serve in casserole.
Serves 4.
BROUSSARD'S
FRENCH QUARTER
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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