COPYCAT PAPPADEAUX'S ALEXANDER SAUCE
This copycat version of Pappadeaux's famous sauce is simple to make at home.
Provided by ssmnita
Time 29m
Yield 6
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.
Nutrition Facts :
PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
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.
LEMON CAPER BUTTER SAUCE
This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 1
Number Of Ingredients 6
Steps:
- Crush capers in a small bowl with the back of a spoon.
- Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
- Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.
Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g
PAPPADEAUX SNAPPER PONCHARTRAIN
Make and share this Pappadeaux Snapper Ponchartrain recipe from Food.com.
Provided by Molly53
Categories Tex Mex
Time 1h
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- 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 Facts : Calories 816.7, Fat 39.4, SaturatedFat 22.9, Cholesterol 228.3, Sodium 1620.4, Carbohydrate 41.2, Fiber 2.4, Sugar 2, Protein 68.9
BONEFISH GRILL LEMON BUTTER SAUCE
A rich, classic sauce for fish and poultry. I found this recipe at their online site. I love their lemon butter sauce.
Provided by diner524
Categories Sauces
Time 25m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place the first 4 ingredients, into a sauce pan and simmer over medium high heat until the volume is reduced by half. Reduce heat to low.
- Now slowly begin adding the pieces of cold butter (in ¼ inch squares), whisking continuously after each addition to maintain a smooth consistency.
- Add salt and strain sauce into a small pan to remove any solids. Sauce should be creamy and smooth. Serve immediately.
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