Pappadeaux Snapper Ponchartrain Recipe
If you're ready to savor a taste of New Orleans at home, Pappadeaux Snapper Ponchartrain is calling your name!Combining fresh snapper and a rich Ponchartrain sauce, this dish brings the vibrant flavors of the Gulf Coast to your table.One trick to getting this recipe right is to simmer your shrimp shells with vegetables - it really enhances your sauce.The buttery sauce complements the delicate fish, making it a joy to prepare and even better to eat!It's all about balance and freshness, so using quality ingredients makes all the difference!
Ingredients
- 24 Medium Fresh Shrimp peeled and deveined
- 6 8 ounce fresh red snapper fillets
- 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 tbsp Flour
- Salt and Pepper to taste
Instructions
- Start by making a shrimp stock.
- Combine the shrimp shells, onion, celery, carrot, and 5 cups of water in a large stockpot.
- Simmer over medium heat until the liquid is reduced to about 3 cups, then strain and set aside.
- In a separate heavy saucepan, melt 4 tablespoons of butter over medium heat.
- Add 4 tablespoons of flour to the melted butter to create a roux, stirring constantly until it turns a light, golden brown.
- Carefully whisk the shrimp stock into the roux.
- Continue to stir until the mixture thickens to a rich, smooth texture.
- This should take about 5 minutes of stirring.
- Add salt and pepper to the sauce for seasoning, adjusting to your taste preference.
- Place the snapper fillets in the sauce pan and allow them to cook until they are tender and fully cooked through.
- Plate the snapper fillets and pour some of the sauce over each piece.
- Top with a few shrimp for a fresh garnish.
Liked This Recipe?Check Out All The Others We Have ➜