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PAPPADEAUX PONCHARTRAIN SAUCE Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
24 SHRIMP (med, peeled, deveined)
(reserve shells)
1/2 c each ONIONS, CELERY & CARROTS (chopped)
5 c WATER
1 1/8 c UNSALTED BUTTER (divided)
4 T FLOUR+
2 c FLOUR (divided)
1 1/2 T GARLIC (fresh chopped)
1/4 c YELLOW ONION (chopped)
1 chicken BOUILLON CUBE
1 tsp FRANKS RED HOT
1/3 c MADEIRA WINE
1 T SALT (to taste)
1 1/2 tsp PAPRIKA
1 tsp GARLIC POWDER
1 tsp CAYENNE
6 WHITE FISH FILETS
LEMON JUICE (fresh)
6 oz CRAB CLAWS or
6 oz BACKFIN CRAB MEAT
Directions:
Directions:
Combine reserved Shrimp Shells, chopped Vegetables & Water in a L stockpot.
Simmer over Med until liquid is reduced to 3 c, about 30 min, Strain and set aside

Make Roux in a heavy saucepan by melting 4T of Butter until it begins to turn Brown.
Slowly Whisk in 4T of Flour until mixture makes a thick Paste and begins to turn Light Brown (Do Not Burn!) & Remove from heat and set aside.

Melt 1T of Butter in a saucepan & add Garlic & Onion. Saute over Med for 2 min.
Add crushed Bouillon Cube, Pepper Sauce & Shrimp Stock.
Stir & Simmer

Melt 10 1/3 T of Butter in a saucepan stirring until golden brown
Set aside

Add Roux to Stock Mixture & Stir. Simmer for 5 min.
Add Brown Butter to Stock & whisk until incorporated & emulsified.
Whisk in Madeira Wine until Incorporated

Set Sauce aside & keep warm while Filets cook.

Dip Fish Filets in Lemon Juice & then in Seasoned Flour to coat.

Melt 1T Butter in a L Heated Skillet over Med
Place Filets in Skillet & cook until Golden Brown & completely cooked approx 4 min.

Saute Shrimp in 1T of Butter until they turn Pink. (do not overcook)
Add Shrimp to Madeira Sauce

Spoon 4 Shrimp and Sauce over Filets & Serve.
Number Of Servings:
Number Of Servings:
6

 

 

 

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