1/2 Photos of Pappadeaux Snapper Ponchartrain
A wonderfully flavorful, piquant fish dish perfect for the Lenten season.
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- 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
- 1Combine 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.
- 2Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
- 3Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
- 4Remove from heat and set aside.
- 5Melt 1 tablespoon butter in another saucepan.
- 6Add garlic and onion and saute over medium heat 2 minutes.
- 7Add crushed bouillon cube, pepper sauce and shrimp stock.
- 8Stir and let simmer.
- 9While 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.
- 10Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
- 11Add brown butter to stock and whisk until incorporated and emulsified.
- 12Whisk in Madeira until incorporated.
- 13Set sauce aside and keep warm while the fish fillets are cooking.
- 14Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- 15Dip fish fillets in lemon juice, then into seasoned flour to coat.
- 16Melt 1 tablespoon butter in large heated skillet over medium heat.
- 17Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- 18While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
- 19Add shrimp and crab to Madeira sauce.
- 20Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutritional Facts for Pappadeaux Snapper Ponchartrain
Serving Size: 1 (602 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 816.7
- Calories from Fat 354
- Total Fat 39.4 g
- Saturated Fat 22.8 g
- Cholesterol 228.2 mg
- Sodium 1620.3 mg
- Total Carbohydrate 41.2 g
- Dietary Fiber 2.4 g
- Sugars 2.0 g
- Protein 68.8 g
The following items or measurements are not included: