Pappadeaux Snapper Ponchartrain
Ingredients
- 24 medium fresh shrimp, peeled and deveined (reserve shells) ⓘ
- 1/2 cup onion, chopped ⓘ
- 1/2 cup celery, chopped ⓘ
- 1/2 cup carrot, chopped ⓘ
- 5 cups water
- 1 1/8 cups unsalted butter, divided
- 4 tablespoons flour, plus
- 2 cups flour, divided ⓘ
- 1 1/2 tablespoons chopped fresh garlic ⓘ
- 1/4 cup chopped yellow onion ⓘ
- 1 chicken bouillon cube ⓘ
- 1 teaspoon hot red pepper sauce (Tabasco) ⓘ
- 1/3 cup madeira wine ⓘ
- 1 tablespoon salt, to taste ⓘ
- 1 1/2 teaspoons paprika ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 teaspoon cayenne pepper ⓘ
- 6 (8 ounce) fresh red snapper fillets (or other white- fleshed mild fish) ⓘ
Instructions
- Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.
- Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
- Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
- Remove from heat and set aside.
- Melt 1 tablespoon butter in another saucepan.
- Add garlic and onion and saute over medium heat 2 minutes.
- Add crushed bouillon cube, pepper sauce and shrimp stock.
- Stir and let simmer.
- While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.
- Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
- Add brown butter to stock and whisk until incorporated and emulsified.
- Whisk in Madeira until incorporated.
- Set sauce aside and keep warm while the fish fillets are cooking.
- Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- Dip fish fillets in lemon juice, then into seasoned flour to coat.
- Melt 1 tablespoon butter in large heated skillet over medium heat.
- Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
- Add shrimp and crab to Madeira sauce.
- Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutrition & Diet Analysis (per serving)
730
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Shellfish
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).