Spicy Tex-Mex Snapper Ponchartrain with Shrimp and Crab Sauce

Pappadeaux Snapper Ponchartrain 🌶️🐟

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 🍤

1. Combine the reserved shrimp shells, chopped onion, celery, carrot, and water in a large stockpot.
2. Simmer over medium heat until the liquid is reduced to 3 cups, approximately 30 minutes.
3. Strain the mixture and set the shrimp stock aside.

Step 2: Make the Roux 🥄

1. In a heavy saucepan, melt 4 tablespoons of butter over medium heat until it begins to turn brown.
2. Slowly whisk in 4 tablespoons of flour until the mixture thickens to a paste.
3. Continue cooking until the roux turns a light, golden brown.
4. Remove from heat and set aside.

Step 3: Prepare the Sauce 🍷

1. In another saucepan, melt 1 tablespoon of butter.
2. Add minced garlic and chopped yellow onion. Sauté over medium heat for 2 minutes until fragrant.
3. Add the crushed chicken bouillon cube and shrimp stock to the saucepan.
4. Stir and let the mixture simmer gently.

Step 4: Incorporate the Roux

1. 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.
2. Add the roux to the stock mixture, stirring to incorporate it smoothly. Allow the sauce to simmer for 3 to 5 minutes.
3. Whisk in the brown butter until the sauce is emulsified and smooth.
4. Gradually add the Madeira wine, whisking continuously until the sauce is fully incorporated.
5. Keep the sauce warm while you cook the fish fillets.

Step 5: Season and Cook the Fish 🐟

1. In a shallow dish, mix together salt, paprika, garlic powder, and cayenne pepper with the remaining 2 cups of flour.
2. Dip each red snapper fillet in fresh lemon juice, then coat thoroughly with the seasoned flour mixture.
3. Melt 1 tablespoon of butter in a large, heated skillet over medium heat.
4. Place the coated fillets in the skillet and cook until golden brown and fully cooked, about 4 minutes per side.

Step 6: Sauté the Shrimp 🍤

1. While the fish is cooking, melt 1 tablespoon of butter in another skillet.
2. Sauté the peeled shrimp just until they turn pink, being careful not to overcook them.

Step 7: Combine and Serve 🌟

1. Add the sautéed shrimp and fresh crab meat to the Madeira sauce, stirring gently to combine.
2. Spoon 4 shrimp and a couple of ounces of the heated sauce over each fish fillet.
3. 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. 🌶️🐟🍤🍷