CAJUN PONCHARTRAIN SAUCE
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Provided by Mitra Made This
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
- In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g
PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
- Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
- Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
- In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
- Add shrimp stock and crushed bouillon cube; stir and let simmer.
- While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
- Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
- Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
- Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.
CAJUN PONCHARTRAIN SAUCE
From my friend HaguePoo in my New Orleans recipe group. I serve this as a first course or over a little pasta for lunch.
Provided by riffraff
Categories Cajun
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms and garlic in 1 teaspoon butter until tender.
- Stir in shrimp and cook until pink.
- Transfer to bowl.
- In same saucepan melt remaining 2 teaspoons butter.
- Slowly mix in cream.
- Stir in shrimp and mushroom mixture and black pepper.
- Simmer over very low heat until thick.
- Just before serving stir in wine.
Nutrition Facts : Calories 360, Fat 34.5, SaturatedFat 21.5, Cholesterol 136.1, Sodium 219, Carbohydrate 3.9, Fiber 0.7, Sugar 1.4, Protein 6.8
SHRIMP PONTCHARTRAIN
Steps:
- Heat a large saute pan over medium-high heat; add the butter, onion and garlic and saute until translucent. Deglaze the pan by adding the Chardonnay and making sure to scrape all the delicious bits that may have started to stick from the bottom. Juice the lemon through your fingers into the saute pan, tossing any seeds, then throw the lemon rinds in the pan as well. Simmer this mixture until reduced by half, 2 to 3 minutes. Stir in thyme, paprika and cayenne, followed by the chicken stock, then bring everything to a rolling boil. Add the heavy cream and bring back to a boil. Upon reaching a second boil, immediately reduce the heat and simmer for 10 minutes.
- Carefully remove and toss the lemons. Season your creamy base with salt and pepper. To thicken the base into Pontchartrain sauce, you will need to combine 1 tablespoon cornstarch and 2 tablespoons water into a thin paste, or slurry, in a bowl, and slowly whisk into your simmering base. Continue to make and add slurry at the same 1-to-2 ratio as needed and add a little at a time until sauce starts to show gentle trails behind the whisk, much like a thin gravy. Once adequately thickened, add the crawfish tail meat to the sauce and simmer for another couple minutes to cook out the raw cornstarch flavor and heat the crawfish through.
- And now you have Pontchartrain sauce! At this point it can be refrigerated for up to 3 days before serving.
- To prepare for serving, add the Pontchartrain sauce to a saute pan and bring to a simmer over medium heat. Add the raw shrimp to the sauce and simmer until the shrimp have become opaque and begun to curl, 5 to 7 minutes. Season with salt and pepper.
- Place a pile of rice on each of four plates, then top each with 4 cooked shrimp and spoon the Pontchartrain sauce over everything.
More about "cajun ponchartrain sauce recipes"
CAJUN PONCHARTRAIN SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 2Total Time 29 mins
BLACKENED CATFISH WITH PONTCHARTRAIN SAUCE RECIPE
From cookingchanneltv.com
10 BEST CAJUN SEAFOOD SAUCES RECIPES | YUMMLY
From yummly.com
REDFISH PONTCHARTRAIN - NEW ORLEANS RESTAURANTS
From neworleansrestaurants.com
PONTCHARTRAIN SAUCE WITH CRABMEAT - BIGOVEN.COM
From bigoven.com
CAJUN CREAM SAUCE RECIPE FOR FISH - TAUNT ON WATER
From tauntonwater.com
CAJUN PONCHARTRAIN SAUCE RECIPE
From crecipe.com
10 BEST CAJUN SEAFOOD SAUCES RECIPES | YUMMLY
From yummly.com
SHRIMP PONTCHARTRAIN - JULIE'S COOKING ADVENTURES
From juliescookingadventures.com
CAJUN PONCHARTRAIN SAUCE RECIPE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
CAJUN PONTCHARTRAIN SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CAJUN PONCHARTRAIN SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
CAJUN PONCHARTRAIN SAUCE - RECIPE WILD
From recipewild.com
CAJUN PONCHARTRAIN SAUCE PHOTOS RECIPE
From crecipe.com
CAJUN PONCHARTRAIN SAUCE | RECIPESTY
From recipesty.com
CAJUN PONCHARTRAIN SAUCE RECIPE
From ketonebee.com
CAJUN PONCHARTRAIN SAUCE | PONCHARTRAIN SAUCE RECIPE, CAJUN …
From pinterest.ca
CAJUN PONCHARTRAIN SAUCE | RECIPE | PONCHARTRAIN SAUCE RECIPE, …
From pinterest.com
BAKED FLOUNDER WITH PONTCHARTRAIN SAUCE - DUDE THAT COOKZ
From dudethatcookz.com
CREAMY CAJUN PASTA SAUCE | STEAMY KITCHEN RECIPES
From steamykitchen.com
CAJUN BBQ SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SEAFOOD -- CAJUN PONCHARTRAIN SAUCE
From chinesemenu.com
CAJUN SAUCE FOR FISH - THERESCIPES.INFO
From therecipes.info
CAJUN PONCHARTRAIN SAUCE | RECIPE IN 2022 | RECIPES, COOKING, …
From pinterest.co.uk
BEST COOKING BUTTER RECIPES: CAJUN PONCHARTRAIN SAUCE
From worldbestbutterrecipe.blogspot.com
CAJUN PONTCHARTRAIN SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CAJUN PONCHARTRAIN SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CAJUN PONCHARTRAIN SAUCE RECIPE - COOKEATSHARE
From cookeatshare.com
PONTCHARTRAIN SAUCE WITH SHRIMP RECIPE - THERESCIPES.INFO
From therecipes.info
CAJUN SAUCE [HOMEMADE] - CONTENTEDNESS COOKING
From contentednesscooking.com
SPICY CAJUN SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
CAJUN PONCHARTRAIN SAUCE | RECIPE | SHRIMP DISHES, PONCHARTRAIN …
From pinterest.com
PONCHATRAIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
CAJUN CHEESE SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CAJUN COCKTAIL SAUCE | ZATARAIN'S - MCCORMICK
From mccormick.com
PONTCHARTRAIN SAUCE BEST RECIPES
From findrecipes.info
REDFISH WITH PONTCHARTRAIN SAUCE AND CONECUH ... - EAT ALABAMA …
From eatalabamaseafood.com
CAJUN PONCHARTRAIN SAUCE - CREAMY
From worldrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #for-1-or-2 #very-low-carbs #appetizers #seafood #american #cajun #southern-united-states #shrimp #stove-top #dietary #low-sodium #low-carb #low-in-something #shellfish #equipment #number-of-servings
You'll also love