A wonderfully flavorful, piquant fish dish perfect for the Lenten season.
Make and share this Pappadeaux Snapper Ponchartrain recipe from Food.com.
- 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
- 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.