POMPANO PONTCHARTRAIN
Steps:
- Season the fish with salt and white pepper. Heat oil in a large skillet or grill pan over medium-high heat. Add fish, skin side up, and cook for about 3 minutes or until browned. (You may have to cook fish in 2 batches, add more oil as necessary.) Flip fish and cook for an additional 3 minutes or until cooked through. Keep warm.
- While the fish is cooking, heat the crabmeat and melted butter in another large skillet over medium heat. Season with salt and pepper. Cook just until crabmeat is hot.
- To serve, place a pompano fillet in the center of each plate, and top with 3 ounces of crabmeat. Garnish with chopped parsley, parsley sprigs, and a lemon half.
SHRIMP PONCHARTRAIN
For a splash of a meal or very impressive appetizers. Fantastic lead in at a wedding supper. From my old site: I was debating this. I really was debating until I googled the price tag at Yacovelli's. Ok but for me to drive there would cost me a LOT more and I don't think they deliver.
Provided by drhousespcatcher
Categories Brunch
Time 1m
Yield 36 shrimp, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp. (For ease of handling, leave tails intact.) Steam shrimp just until cooked through. Let cool. Cut a "pocket" in the back of each shrimp, 3/4 through, from head to top of tail section.
- Combine cheese, blue cheese, cream, Worcestershire and Tabasco; mix thoroughly. Spoon filling into pocket of each shrimp, pressing to fill cavity. Place stuffed shrimp on a tray; refrigerate for 1 hour.
- Combine milk and eggs in measuring cup or narrow bowl, whisking until well blended. Place flour and crumbs in two separate shallow dishes. Dip each stuffed shrimp in egg mixture, roll in flour, dip back into egg mixture, then roll in crumbs.
- Arrange in a single layer on a cookie sheet; place in freezer for at least 1 hour or until ready to cook.
- Add oil to a deep skillet to a depth of 1 inch; heat to 325 degrees. Fry shrimp until lightly browned, 2 to 3 minutes. (Do not overcook,or filling will melt away). Drain on paper towels; serve hot.
- Yield: 36 stuffed shrimp (9 appetizer or 6 main course servings).
- Testers' note: A table knife works well for stuffing the shrimp.
Nutrition Facts : Calories 635.9, Fat 40.8, SaturatedFat 24.2, Cholesterol 245.4, Sodium 613.1, Carbohydrate 42.3, Fiber 1.8, Sugar 2.1, Protein 25
ALMOST-FAMOUS POPCORN SHRIMP
It's risky to call a dish the "Best Ever," especially one as common as popcorn shrimp. But after testing more than 25 batters and untold numbers of deep-fried mix-ins (sweet potato, asparagus, even oranges), Bubba Gump execs think their version is worthy of the title. The dish - beer-battered shrimp, pepperoncini and roasted red peppers - is a bestseller on the 17-year-old chain's menu. No one at the company would give us the recipe, but Food Network Kitchens came up with this remarkable copy.
Provided by Food Network Kitchen
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix 3 cups ice water, the granulated sugar and 1 teaspoon salt in a medium bowl. Add the shrimp and set aside 15 minutes, then drain well and pat dry. Dry the bowl; return the shrimp to the bowl and toss with 1/2 teaspoon Cajun seasoning.
- Whisk the flour, cornstarch, confectioners' sugar, the remaining 1 1/2 teaspoons Cajun seasoning and the beer in a large bowl to make a smooth batter. Add the shrimp, pepperoncini and roasted peppers and stir until evenly coated.
- Heat 2 inches of vegetable oil in a Dutch oven over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, remove the shrimp, pepperoncini and roasted peppers from the batter with a slotted spoon, transfer to the hot oil and fry until golden, about 3 minutes. Remove and drain on paper towels; season with salt. Serve with lemon wedges, cocktail sauce and/or tartar sauce.
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
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
More about "shrimp ponchartrain recipes"
SHRIMP PONTCHARTRAIN – JULIE'S COOKING ADVENTURES
From juliescookingadventures.com
Estimated Reading Time 2 mins
PAPPADEAUX SNAPPER PONCHARTRAIN RECIPE - FOOD.COM | RECIPE | RECIPES …
From pinterest.com
RED FISH W/PONCHARTRAIN CRAB & SHRIMP BUTTER SAUCE & MORE
From youtube.com
CAJUN PONCHARTRAIN SAUCE | PONCHARTRAIN SAUCE RECIPE, LOUISIANA …
From pinterest.com
SHRIMP RéMOULADE [PONTCHARTRAIN] RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CAJUN PONCHARTRAIN SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SHRIMP PONCHARTRAIN - RECIPECIRCUS.COM
From recipecircus.com
SNAPPER PONTCHARTRAIN - MASTERCOOK
From mastercook.com
STEAK AND SHRIMP WITH PONTCHARTRAIN SAUCE - SCOTTY B COOKS!
From scottybcooks.blogspot.com
NEW ORLEAN'S SHRIMP PONTCHARTRAIN - RECIPE | COOKS.COM
From cooks.com
16 QUICK AND EASY SHRIMP AND PASTA RECIPES | ALLRECIPES
From allrecipes.com
SHRIMP RECIPES | ALLRECIPES
From allrecipes.com
LOST DISHES: YACOVELLI'S - SHRIMP PONTCHARTRAIN
From lostdishes.com
EMERIL'S SNAPPER PONTCHARTRAIN RECIPE - THERESCIPES.INFO
From therecipes.info
REDFISH WITH PONTCHARTRAIN SAUCE AND CONECUH JAMBALAYA
From eatalabamaseafood.com
AVOCADO PONTCHARTRAIN WITH SHRIMP REMOULADE - BETTER HOMES
From bhg.com
PAPPADEAUX SNAPPER PONCHARTRAIN RECIPE - FOOD.COM | RECIPE
From pinterest.ca
SHRIMP PONTCHARTRAIN – JULIE'S COOKING ADVENTURES | SHRIMP, HOW …
From pinterest.com
REDFISH PONTCHARTRAIN | NEWORLEANSRESTAURANTS.COM
From neworleansrestaurants.com
PONTCHARTRAIN SAUCE WITH SHRIMP RECIPE - THERESCIPES.INFO
From therecipes.info
SHRIMP AND GRITS – PONTCHARTRAIN KITCHEN
From pontchartrainkitchen.com
RECIPE: REDFISH PONCHARTRAIN WITH SHRIMP, CRAB, AND OYSTER …
From recipelink.com
RECIPE: JOE'S SNAPPER PONTCHARTRAIN WITH MOCK HOLLANDAISE …
From recipelink.com
ONE POT SHRIMP AND ARTICHOKE SKILLET – PONTCHARTRAIN KITCHEN
From pontchartrainkitchen.com
SHRIMP PONTCHARTRAIN SAUCE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
PAPPADEAUX SNAPPER PONCHARTRAIN - PLAIN.RECIPES
From plain.recipes
SALMON AND SHRIMP PONTCHARTRAIN RECIPE – CHEF ANDREA K
From chefandreak.com
PONTCHARTRAIN SAUCE PAPPADEAUXS RECIPES
From wiki-recipes.info
AVOCADO PONTCHARTRAIN WITH SHRIMP REMOULADE - RECIPE | COOKING ...
From pch.com
BAKED FLOUNDER WITH PONTCHARTRAIN SAUCE | DUDE THAT COOKZ
From dudethatcookz.com
RECIPE OF THE WEEK: GULF FISH PONTCHARTRAIN - ARNAUD'S RESTAURANT
From arnaudsrestaurant.com
CAJUN PONCHARTRAIN SAUCE | PONCHARTRAIN SAUCE RECIPE, CAJUN …
SHRIMP PONTCHARTRAIN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
AVOCADO PONTCHARTRAIN WITH SHRIMP REMOULADE - FRONTPAGE
From frontpage.pch.com
PONTCHARTRAIN SHRIMP FETTUCCINE - FRONT PORCH PANTRY
From frontporchpantry.com
PONTCHARTRAIN CHIFFONADE SALAD RECIPE | LOUISIANA SEAFOOD
From louisianaseafood.com
SHRIMP PONTCHARTRAIN SAUCE RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
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 »
You'll also love
Related Search