PAPPADEUX RECIPES

Name: Pontchartrain Sauce (Pappadeaux's)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6 serving(s)
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

PONTCHARTRAIN SAUCE (PAPPADEAUX'S) RECIPE - FOOD.COM

Pontchartrain Sauce (Pappadeaux's) Recipe - Food.com image

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 339.1, FatContent 31, SaturatedFatContent 19.5, CholesterolContent 93.3, SodiumContent 462.3, CarbohydrateContent 8.1, FiberContent 1, SugarContent 1.6, ProteinContent 6.6

PONTCHARTRAIN SAUCE (PAPPADEAUX'S) RECIPE - FOOD.COM

Pontchartrain Sauce (Pappadeaux's) Recipe - Food.com image

A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

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.

Nutrition Facts : Calories 339.1, FatContent 31, SaturatedFatContent 19.5, CholesterolContent 93.3, SodiumContent 462.3, CarbohydrateContent 8.1, FiberContent 1, SugarContent 1.6, ProteinContent 6.6

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