Pappadeaux Snapper Ponchartrain πΆοΈπ
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Description
Experience the vibrant and flavorful world of Tex-Mex cuisine with this exquisite Pappadeaux Snapper Ponchartrain recipe. This dish is a tantalizing blend of Southwestern U.S. spices, fresh seafood, and rich sauces, perfect for a special meal that will impress your guests.
Recipe Category
Tex-Mex
Keywords
Southwestern U.S., Spicy, < 60 Mins, Stove Top
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh shrimp (peeled and deveined, shells reserved) | 24 |
| Onion (chopped) | 1/2 |
| Celery (chopped) | 1/2 |
| Carrot (chopped) | 1/2 |
| Water | 5 cups |
| Unsalted butter | 1 1/8 sticks (divided) |
| Flour | 4 tablespoons (for roux) + 2 cups (for dredging) |
| Fresh garlic (minced) | 2 cloves |
| Yellow onion (chopped) | 1/4 |
| Chicken bouillon cube (crushed) | 1 |
| Madeira wine | 1 cup |
| Salt | 1/3 cup |
| Paprika | 1 tablespoon |
| Garlic powder | 1 1/2 tablespoons |
| Cayenne pepper | 1 teaspoon |
| Red snapper fillets | 6 |
| Fresh lemon juice | Juice of 1 lemon |
| Fresh crab meat | 6 ounces |
Nutrition Facts (per serving)
- Calories: 816.7
- Fat Content: 39.4g
- Saturated Fat Content: 22.9g
- Cholesterol Content: 228.3mg
- Sodium Content: 1620.4mg
- Carbohydrate Content: 41.2g
- Fiber Content: 2.4g
- Sugar Content: 2g
- Protein Content: 68.9g
Servings
6 servings
Instructions
Step 1: Prepare the Shrimp Stock π€
- Combine the reserved shrimp shells, chopped onion, celery, carrot, and water in a large stockpot.
- Simmer over medium heat until the liquid is reduced to 3 cups, approximately 30 minutes.
- Strain the mixture and set the shrimp stock aside.
Step 2: Make the Roux π₯
- In a heavy saucepan, melt 4 tablespoons of butter over medium heat until it begins to turn brown.
- Slowly whisk in 4 tablespoons of flour until the mixture thickens to a paste.
- Continue cooking until the roux turns a light, golden brown.
- Remove from heat and set aside.
Step 3: Prepare the Sauce π·
- In another saucepan, melt 1 tablespoon of butter.
- Add minced garlic and chopped yellow onion. SautΓ© over medium heat for 2 minutes until fragrant.
- Add the crushed chicken bouillon cube and shrimp stock to the saucepan.
- Stir and let the mixture simmer gently.
Step 4: Incorporate the Roux
- While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons of butter in a separate saucepan, stirring until it turns golden brown.
- Add the roux to the stock mixture, stirring to incorporate it smoothly. Allow the sauce to simmer for 3 to 5 minutes.
- Whisk in the brown butter until the sauce is emulsified and smooth.
- Gradually add the Madeira wine, whisking continuously until the sauce is fully incorporated.
- Keep the sauce warm while you cook the fish fillets.
Step 5: Season and Cook the Fish π
- In a shallow dish, mix together salt, paprika, garlic powder, and cayenne pepper with the remaining 2 cups of flour.
- Dip each red snapper fillet in fresh lemon juice, then coat thoroughly with the seasoned flour mixture.
- Melt 1 tablespoon of butter in a large, heated skillet over medium heat.
- Place the coated fillets in the skillet and cook until golden brown and fully cooked, about 4 minutes per side.
Step 6: SautΓ© the Shrimp π€
- While the fish is cooking, melt 1 tablespoon of butter in another skillet.
- SautΓ© the peeled shrimp just until they turn pink, being careful not to overcook them.
Step 7: Combine and Serve π
- Add the sautΓ©ed shrimp and fresh crab meat to the Madeira sauce, stirring gently to combine.
- Spoon 4 shrimp and a couple of ounces of the heated sauce over each fish fillet.
- Serve immediately, garnishing with a sprinkle of fresh parsley or lemon wedges if desired.
Enjoy!
Delight in the rich, spicy flavors of this Pappadeaux Snapper Ponchartrain, a true gem from the Tex-Mex culinary tradition. Each bite is a harmonious blend of succulent seafood and savory sauce that is sure to become a favorite at your table. πΆοΈππ€π·
