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Snapper Pontchartrain Recipe

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This recipe for Snapper Pontchartrain is from Chef Jen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 medium shrimp, peeled and deveined
1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
5 cups water
1 1/8 cups unsalted butter, divided
4 T flour, plus
2 cups flour, divided
1 1/2 T chopped fresh garlic
1/4 cup chopped yellow onion
1 chicken bouillon cube
1 tsp. hot sauce
1/3 cup Madeira wine
1 T. salt
1 1/2 tsp. paprika
1 tsp. garlic powder
1 tsp. cayenne pepper
6 (8 oz.) fresh red snapper fillets
fresh lemon juice
6 oz. crab claws or backfin crab meat
Directions:
Directions:
Combine 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 TBSP. butter until it begins to turn brown. Slowly whisk in 4 TBSP. flour until mixture thickens to a paste; cook until it turns a light, golden brown. Remove from heat and set aside.

Melt 1 Tbsp. 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 simmer.

While simmering, melt 1 stick plus 1 1/3 TBSP. butter in a separate saucepan, stirring until it turns golden brown; set aside. Add roux to stock mixture and stir well. Simmer 5 minutes. Add browned butter to stock and whisk until blended. Whisk in Madeira. Set sauce aside and keep warm

Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour. Dip fish fillets in lemon juice and then into seasoned flour to coat. Melt 1 TBSP. butter in large heated skillet over medium heat. Place fillets in skillet and cook until golden brown on both sides, about 4 minutes per side.

While fish is cooking, saute peeled shrimp in 1 TBSP butter just til they turn pink. Add shrimp and crab to Madeira sauce.

To serve: spoon four shrimp and some Madeira sauce over each fillet.
Number Of Servings:
Number Of Servings:
6

 

 

 

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