Pappadeaux Snapper Ponchartrain

Recipe by Molly53




  • 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.