Best 4 Broussards Shrimp Chandeleur Recipes

Broussard's Shrimp Chandeleur is a classic Louisiana dish that combines the flavors of shrimp, bell peppers, onions, and tomatoes in a creamy sauce. Served over fluffy pancakes, this dish is a favorite among locals and tourists alike. If you're looking for an unforgettable seafood experience, then Broussard's Shrimp Chandeleur is the perfect recipe for you. With its vibrant colors and tantalizing aromas, this dish is sure to impress your family and friends. So, gather your ingredients and get ready to embark on a culinary journey to the heart of Louisiana.

Let's cook with our 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

BRENNAN'S CLASSIC SHRIMP REMOULADE

Brennan's Classic Shrimp Remoulade image

Make and share this Brennan's Classic Shrimp Remoulade recipe from Food.com.

Provided by PanNan

Categories Brunch

Time 20m

Yield 2 1/2 cups sauce, 6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup creole mustard, such as zatarain
2 tablespoons prepared yellow mustard
2 tablespoons white vinegar
1/2 lemon, juice of
1/2 cup finely chopped green onion
1/4 cup finely chopped celery
1/4 cup finely chopped parsley
1 clove garlic, minced
1 tablespoon paprika
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 dash Tabasco sauce
1 fresh egg (or pasteurized equivalent)
3/4 cup vegetable oil
2 lbs boiled shrimp
1 1/2 cups very thinly sliced cucumbers
1/2 cup very thinly sliced radish
2 cups frisee or 2 cups curly endive lettuce
1/2 cup vinaigrette dressing

Steps:

Put ketchup, horseradish, Creole and prepared mustards, vinegar, lemon juice, onion, celery, parsley, garlic, paprika, pepper, salt, Tabasco and egg into blender container or food processor.
Cover and mix at high speed until well blended.
Remove cover and gradually add oil in a slow steady stream.
Sauce will thicken to a pourable, creamy consistency.
Store in covered container in refrigerator up to 3 days.
Serving suggestion: toss boiled shrimp in remoulade sauce.
Spoon onto a bed of thinly sliced cucumbers, radishes and frisee which were drizzled with a simple vinaigrette dressing.

Nutrition Facts : Calories 541.9, Fat 41, SaturatedFat 6.2, Cholesterol 329.7, Sodium 776.9, Carbohydrate 10, Fiber 2.9, Sugar 5.3, Protein 34.5

SHRIMP BROCHETTE

Shrimp Brochette image

Butterflied shrimp are stuffed with jalapeno and wrapped in bacon, and it just gets better from there. There are never any leftovers when I make this recipe - it's a crowd pleaser! This goes great with dirty rice a nice green salad and crusty French bread. Enjoy!

Provided by BRITNEY583

Categories Seafood Shellfish Shrimp

Time 40m

Yield 6

Number Of Ingredients 6

Ingredients

2 pounds large shrimp - peeled, deveined and butterflied
1 (8 ounce) package Monterey Jack cheese, sliced
3 fresh jalapeno peppers, seeded and julienned
1 pound bacon, cut into thirds
1 teaspoon Cajun seasoning, or to taste
skewers

Steps:

Preheat a grill for high heat. Soak skewers in water.
Place a strip of jalapeno into the opening of butterflied shrimp. Wrap with a piece of the bacon, and thread onto skewers so that the shrimp is pierced once through the head, and once through the tail, and bacon is secure. You can usually fit about 6 shrimp on a skewer. Make sure there is a little space between the shrimp, this will help the bacon cook better. Season both sides of the shrimp generously with Cajun seasoning.
Lightly oil the grill grate. Place shrimp skewers on the grill, and cook for 2 to 3 minutes on one side. Turn, and place slices of cheese over the shrimp. Cook for another 2 to 3 minutes, until bacon is browned, and cheese is melted.

Nutrition Facts : Calories 394.5 calories, Carbohydrate 1.2 g, Cholesterol 291.2 mg, Fat 23.1 g, Fiber 0.2 g, Protein 43.2 g, SaturatedFat 10.9 g, Sodium 1120.7 mg, Sugar 0.4 g

GARLIC SHRIMP BROCHETTES

Garlic Shrimp Brochettes image

This garlicky green sauce is a good match for shrimp, which are threaded onto skewers and grilled - preferably outdoors, over hot coals, though this recipe also works fine on a stovetop in a cast-iron pan, or under the broiler. The resulting brochettes, which are small (about 2 ounces each), are perfect party food. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you're using bamboo skewers, soak them in warm water for 15 minutes, so they won't catch fire.)

Provided by David Tanis

Categories dinner, lunch, skewers and kebabs, main course

Time 1h45m

Yield 8 skewers

Number Of Ingredients 10

Ingredients

1 pound large shrimp (preferably wild), peeled and deveined
1/2 teaspoon kosher salt, more for seasoning
1/2 teaspoon coarsely ground black pepper, more for seasoning
6 garlic cloves, smashed to a paste
1 cup basil leaves, loosely packed
1 cup parsley leaves, loosely packed
1/2 teaspoon crushed red pepper
1 teaspoon lemon zest
1 cup olive oil
Lemon wedges, for serving

Steps:

Season shrimp lightly on both sides with salt and pepper.
To skewer, lay shrimp flat on cutting board. Thread shrimp onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put two or three shrimp onto each set of skewers, for eight brochettes total.
In a blender or food processor, put 1/2 teaspoon salt, 1/2 teaspoon black pepper, the garlic, the basil, the parsley, the red pepper and the zest. Pulse to coarsely grind ingredients. Add oil; blend to a rough sauce.
Lay brochettes on a tray in one layer. Spoon 8 tablespoons green mixture over shrimp and spread to cover evenly. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
Grill brochettes over medium-hot fire for about 3 minutes per side. Serve with lemon wedges and reserved green sauce.

Nutrition Facts : @context http, Calories 287, UnsaturatedFat 23 grams, Carbohydrate 2 grams, Fat 28 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 326 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

Use fresh shrimp. Fresh shrimp will have a sweeter flavor and a more tender texture than frozen shrimp.
Clean the shrimp properly. Be sure to remove the heads, tails, and veins from the shrimp before cooking.
Season the shrimp well. Use a variety of seasonings, such as salt, pepper, garlic powder, and onion powder, to flavor the shrimp.
Cook the shrimp until they are just opaque. Overcooking the shrimp will make them tough and rubbery.
Serve the shrimp immediately. Shrimp is best served hot off the grill or out of the oven.

Conclusion:

Broussard's Shrimp Chandeler is a delicious and easy-to-make dish that is perfect for any occasion. The shrimp are cooked to perfection and the sauce is flavorful and creamy. This dish is sure to be a hit with your family and friends.