PAPPADEAUX SNAPPER PONCHARTRAIN
Make and share this Pappadeaux Snapper Ponchartrain recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
- Ingredients
24 medium fresh shrimp, peeled and deveined (reserve shells) |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
5 cups water |
1 1/8 cups unsalted butter, divided |
4 tablespoons flour, plus |
2 cups flour, divided |
1 1/2 tablespoons chopped fresh garlic |
1/4 cup chopped yellow onion |
1 chicken bouillon cube |
1 teaspoon hot red pepper sauce (Tabasco) |
1/3 cup madeira wine |
1 tablespoon salt, to taste |
1 1/2 teaspoons paprika |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
6 (8 ounce) fresh red snapper fillets (or other white- fleshed mild fish) |
fresh lemon juice |
6 ounces crab claws or 6 ounces backfin crab meat |
Steps:
- Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
- Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
- Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
- Remove from heat and set aside.
- Melt 1 tablespoon butter in another saucepan.
- Add garlic and onion and saute over medium heat 2 minutes.
- Add crushed bouillon cube, pepper sauce and shrimp stock.
- Stir and let simmer.
- While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
- Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
- Add brown butter to stock and whisk until incorporated and emulsified.
- Whisk in Madeira until incorporated.
- Set sauce aside and keep warm while the fish fillets are cooking.
- Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- Dip fish fillets in lemon juice, then into seasoned flour to coat.
- Melt 1 tablespoon butter in large heated skillet over medium heat.
- Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
- Add shrimp and crab to Madeira sauce.
- Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutrition Facts : Calories 816.7, Fat 39.4, SaturatedFat 22.9, Cholesterol 228.3, Sodium 1620.4, Carbohydrate 41.2, Fiber 2.4, Sugar 2, Protein 68.9
PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
- Ingredients
24 medium shrimp shells |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
5 cups water |
4 tablespoons unsalted butter |
4 tablespoons flour |
prepared shrimp stock |
prepared roux |
1 1/2 tablespoons garlic, chopped |
1/4 cup onion, chopped |
3/4 cup butter |
24 medium shrimp |
6 ounces back fin crabmeat |
1/4 cup madeira wine |
1 tablespoon cajun seasoning |
Steps:
- To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
- Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
- Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
- In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
- Add shrimp stock and crushed bouillon cube; stir and let simmer.
- While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
- Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
- Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
- Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.
PAPPADEAUX SNAPPER PONCHARTRAIN
Categories FishSautéDinner
Number Of Ingredients 20
- Ingredients
24 medium fresh shrimp, peeled and deveined (reserve shells) |
1/2 cup onion, chopped |
1/2 cup celery, chopped |
1/2 cup carrot, chopped |
5 cups water |
1 1/8 cups unsalted butter, divided |
4 tablespoons flour, plus |
2 cups flour, divided |
1 1/2 tablespoons chopped fresh garlic |
1/4 cup chopped yellow onion |
1 chicken bouillon cube |
1 teaspoon hot red pepper sauce (Tabasco) |
1/3 cup Madeira wine |
1 tablespoon salt, to taste |
1 1/2 teaspoons paprika |
1 teaspoon garlic powder |
1 teaspoon cayenne pepper |
6 (8 ounce) fresh red snapper fillets (or other white- fleshed mild fish) |
fresh lemon juice |
6 ounces crab claws or back-fin crab meat |
Steps:
- Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside. Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown. Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Remove from heat and set aside. Melt 1 tablespoon butter in another saucepan. Add garlic and onion and sauté over medium heat 2 minutes. Add crushed bouillon cube, pepper sauce and shrimp stock. Stir and let simmer. While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside. Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes. Add brown butter to stock and whisk until incorporated and emulsified. Whisk in Madeira until incorporated. Set sauce aside and keep warm while the fish fillets are cooking. Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour. Dip fish fillets in lemon juice, then into seasoned flour to coat. Melt 1 tablespoon butter in large heated skillet over medium heat. Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side. While the fish is cooking, sauté the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook). Add shrimp and crab to Madeira sauce. Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve
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