Cajunponchartrainsauce Recipes

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CAJUN PONCHARTRAIN SAUCE



Cajun Ponchartrain Sauce image

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

¼ cup butter
8 fresh mushrooms, sliced
8 medium shrimp - peeled and deveined
¼ cup whipping cream
garlic powder to taste
black pepper to taste
2 teaspoons Madeira wine

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

CAJUN PONCHARTRAIN SAUCE



Cajun Ponchartrain Sauce image

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

1/4 cup butter
8 fresh mushrooms, sliced
8 medium shrimp, peeled and deveined
1/4 cup whipping cream
garlic (I like a bunch)
black pepper
2 teaspoons madeira wine

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

LANDRY'S PONTCHARTRAIN SAUCE



Landry's Pontchartrain Sauce image

An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 small onion, peeled and chopped fine
1 cup Chardonnay wine
1 tablespoon butter (no substitutions)
1 tablespoon flour
1 cup fish stock or 1 cup chicken stock
1/4 cup mushroom, chopped fine
1 small green pepper, seeded and chopped fine
2 garlic cloves, minced
1/2 cup butter, chopped into 1 tablespoon pieces (no substitutions)
cayenne pepper or tarragon

Steps:

  • Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
  • Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
  • Add the flour and whisk until blended.
  • Add the stock a little at a time, whisking constantly until blended and thickened.
  • Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
  • Remove from heat and add 1/2 cup of butter pieces until melted.
  • Add to the Chardonnay (which should now be reduced to a glaze) mixture.
  • Blend well over very low heat.
  • Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

Nutrition Facts : Calories 206, Fat 17.6, SaturatedFat 11, Cholesterol 46.1, Sodium 186.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.2, Protein 1.6

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)



Pontchartrain Sauce (Pappadeaux's) image

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

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
prepared shrimp stock
prepared roux
1 1/2 tablespoons garlic, chopped
1/4 cup onion, chopped
3/4 cup butter
24 medium shrimp
6 ounces back fin crabmeat
1/4 cup madeira wine
1 tablespoon cajun seasoning

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.

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