Pappadeaux Snapper Ponchartrain

Name: Pappadeaux Snapper Ponchartrain
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters carrot, chopped; 1 teaspoon cayenne pepper; 118 milliliters celery, chopped; 1 chicken bouillon cube; 170 grams crab claws or 6 ounces backfin crab meat; 473 milliliters flour, divided; 4 Tbsps flour, plus; 2 Tbsps chopped fresh garlic; 1 teaspoon garlic powder; 6 servings fresh lemon juice; 79 milliliters madeira wine; 118 milliliters onion, chopped; 2 teaspoons paprika; 1 teaspoon hot red pepper sauce (Tabasco); 1 kilograms fresh red snapper fillets (or other white- fleshed mild fish); 1 Tbsp salt, to taste; 24 mediums fresh shrimp, peeled and deveined (reserve shells); 266 milliliters unsalted butter, divided; 1 liters water; 59 milliliters chopped yellow onion

Pappadeaux Snapper Ponchartrain might be just the main course you are searching for. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 769 calories, 59g of protein, and 39g of fat each. If you have shrimp, water, flour, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 1 hour. It is a good option if you're following a pescatarian diet.

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.

Ingredients you will need

Vegetable

Butter

Pasta Shells

Shrimp

All Purpose Flour

Water

Equipment you will use

Sauce Pan

Pot

Whisk

Remove from heat and set aside.Melt 1 tablespoon butter in another saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add garlic and onion and saute over medium heat 2 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Bouillon Cube

Hot Sauce

Stock

Butter

Equipment you will use

Sauce Pan

Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.

Ingredients you will need

Stock

Add brown butter to stock and whisk until incorporated and emulsified.

Ingredients you will need

Butter

Stock

Equipment you will use

Whisk

Whisk in Madeira until incorporated.Set sauce aside and keep warm while the fish fillets are cooking.

Ingredients you will need

Fish Fillets

Madeira

Sauce

Equipment you will use

Whisk

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.

Ingredients you will need

All Purpose Flour

Garlic Powder

Fish Fillets

Lemon Juice

Ground Cayenne Pepper

Paprika

Butter

Salt

Dip

Equipment you will use

Frying Pan

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).

Ingredients you will need

Butter

Shrimp

Fish

Equipment you will use

Frying Pan

Add shrimp and crab to Madeira sauce.Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.

Ingredients you will need

Madeira

Shrimp

Sauce

Crab

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.