Pompano Pontchartrain Recipes

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

Ingredients

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.

More about "pompano pontchartrain recipes"

POMPANO PONTCHARTRAIN RECIPE - THE WASHINGTON POST

Step 1. Season each piece of fish on both sides with half of the salt, half of the …
From washingtonpost.com
Cuisine Southern/Soul Food
Category Main Course
Servings 6
Calories 600 per serving

See details

POMPANO WITH CRABMEAT (POMPANO PONTCHARTRAIN) RECIPE - EAT …

Pompano with crabmeat (Pompano Pontchartrain) from Antoine's Restaurant Cookbook: A Collection of the Original Recipes from New Orleans' Oldest and Most Famous Restaurant …
From eatyourbooks.com

See details

POMPANO PONTCHARTRAIN RECIPE - CHEF'S RESOURCE RECIPES

Pompano Pontchartrain is a beloved Southern dish that originated in the coastal regions of Louisiana. This rich and flavorful recipe has been passed down through generations, and its …
From chefsresource.com

See details

POMPANO PONTCHARTRAIN RECIPES

1 1/4 pounds Pompano, cleaned: All purpose flour (for dusting) 1 egg: Clarified butter: 6 ounces jumbo shrimp: 6 ounces mushrooms: 1 lemon: 1/4 cup dry sherry
From tfrecipes.com

See details

POMPANO PONTCHARTRAIN - ONLINE-COOKBOOK.COM

Recipe Information; Description: Fish and Seafood. Source: John Parle. Serves/Makes:6 Ingredients. 1 lb (.5 kg). butter 2 lbs (.9 kg). good lump crabmeat
From online-cookbook.com

See details

POMPANO REINVENTED - PHILSTAR LIFE

1 day ago While pompano that’s simply steamed or grilled is good enough for daily fare, this recipe elevates pompano to a higher level. No need for the usual sawsawan of soy sauce and …
From philstarlife.com

See details

ANTOINE’S CHEF MICHAEL REGUA ON POMPANO PONTCHARTRAIN

Aug 17, 2018 4 (7- to 8-ounce) pompano fillets*, skin on; Kosher salt and ground white pepper, to taste; 1 tablespoon cottonseed or canola oil; 6 teaspoons butter
From louisianacookin.com

See details

CHICKEN PONTCHARTRAIN RECIPE TIBBYS

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 …
From tfrecipes.com

See details

ANTOINE’S POMPANO PONCHATRAIN - DELCAMBREMARKET.ORG

May 26, 2023 Antoine’s Pompano Pontchartrain. Recipe adapted from original dish of Chef Michael Regua, Executive Chef of Antoine’s in New Orleans. …
From delcambremarket.org

See details

POMPANO PONTCHARTRAIN RECIPE - CHEF'S RESOURCE RECIPES

Quick Facts. Servings: 6 Cooking Time: 15 minutes Prep Time: 5 minutes Total Time: 20 minutes Yield: 6 servings Ingredients. 6 (8-ounce) pompano fillets, skin on; Salt and white pepper; 1 to …
From chefsresource.com

See details

10 BEST POMPANO RECIPES - FISHMASTERS.COM

Pompano is a popular fish known for its delicious taste and ease of preparation. It’s perfect for a range of cooking styles, whether you’re grilling, baking, or …
From fishmasters.com

See details

37 POMPANO PONTCHARTRAIN RECIPES - RECIPEOFHEALTH

whole pompano (i 1/4 to 1 1/2 lb each), scaled and gutted with heads and tails left on, or substitute paloma, or 1 (4 pound) striped bass (see note), peppercorns, cumin seeds, sal
From recipeofhealth.com

See details

NEW ORLEANS PONTCHARTRAIN SAUCE RECIPES

recipe: antoine’s pompano pontchartrain - cbs news 2016-09-04 6 parsley sprigs. 6 pieces of quartered lemon. 1/3 cup chopped parsley. Directions: Start off by …
From tfrecipes.com

See details

GRANDE DAME GREATNESS - NEW ORLEANS MAGAZINE

Jul 1, 2016 Pompano Pontchartrain . Ingredients 6 8-10 ounce Pompano filets, skin on, middle bones removed ½ cup oil (cotton seed preferred) 1 bunch green onions, chopped finely ½ cup …
From myneworleans.com

See details

SHRIMP PONCHARTRAIN RECIPES

recipe of the week: gulf fish pontchartrain - arnaud's restaurant 2012-08-06 Warm a platter in a low oven and preheat a grill, if desired, or place a large heavy skillet over high medium-high …
From tfrecipes.com

See details

PAN FRIED POMPANO RECIPES

Steps: Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
From tfrecipes.com

See details

BAKED POMPANO - BIGOVEN

Fish: Drizzle both sides with sea salt, olive oil & ground pepper. Bake for 45 minutes at 375, turn off oven, fish remains in the oven for another 15 min.
From bigoven.com

See details

ANTOINE'S MENU, CIRCA 1965, FROM VINCENT PRICE'S "A TREASURY

Wow -- I'm curious as hell about the recipes for some of those. Pompano Ponchartraine, or any of the Ecrevisses dishes. And who knew that the French word for crabmeat is "crabmeat"? ...
From reddit.com

See details

RECIPE: ANTOINE’S POMPANO PONTCHARTRAIN - CBS NEWS

Sep 4, 2016 Six 8-10 oz. Pompano filets, skin on, middle bones removed (Substitute Drum for Pompano) 1/2 cup oil (cotton seed) 1 bunch green onions, chopped finely
From cbsnews.com

See details