Shrimp Pontchartrain Recipes

SHRIMP PONCHARTRAIN

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.

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.

LANDRY'S PONTCHARTRAIN SAUCE

Steps:

• Cook the Chardonnay and the onion together over a low fire until the wine reduces 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 blened and thickened. Add the mushrooms, green pepper, and garlic. Smother down until the vegetables are soft. Remove from heat and add 1/2 cup of butter in pieces until melted. Add to the Chardonnay (which should now be like a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

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

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.