Pappadeaux Lemon Garlic Butter Sauce Food

LEMON BUTTER SAUCE

Steps:

• Place a medium non-stick skillet over medium heat, add 1 tablespoon of butter. Allow the butter to melt, add onion and garlic and cook stirring frequently. Cook until onion is translucent, about 3 minutes. Add the wine and lemon juice and bring to a boil over high heat. Continue to cook until the liquid is reduced to about 1/4 cup, about 3-5 minutes.
• Reduce the heat to low, add 3 tablespoons of butter at a time and whisk the butter in until it is completely melted. You want the butter to slowly soften into an emulsified sauce, not quickly melting; it is a process. Add the remaining butter 3 tablespoons at a time until all the butter has been added into the sauce. The last addition will be just 2 tbsp. Season the sauce with salt and pepper, then remove from heat.
• Serve immediately or store sauce up to 2 hours at room temperature. If you are to reheat the sauce, do it over a low setting otherwise the sauce will separate.
• If it does separate remember the sauce will still taste the same, just not have the same look, it will look more like melted butter. After a few times of making the sauce, you will get the hang of it.
• Cooking this sauce on low heat is key.

GARLIC LEMON BUTTER SAUCE

Steps:

• In a skillet over medium heat, melt butter and add minced garlic.
• Cook garlic down for 2-3 minutes, then squeeze in lemon juice.
• Continue cooking for 2-3 minutes, before adding white wine. Stir.
• Simmer down for 2-3 minutes, then add in remaining butter and season with salt and pepper.
• Slowly stir in the heavy cream, and mix well. Serve, and enjoy!

PAPPADEAUX'S GRILLED SNAPPER ORLEANS RECIPE - (4/5)

Steps:

• To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly-side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets. This recipe yields 4 servings.

PAPPADEAUX SNAPPER PONCHARTRAIN

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.

BLACKENED OPELOUSAS TOPPING FOR FISH

Steps:

• In a medium skillet over medium heat melt butter still it starts to brown.
• Add cream and stir and heat till bubbling.
• Add remaining ingredients stirring in between.
• Reduce heat to simmer uncovered for 30 minutes stirring occasionally.
• This sauce is great over blackened fish with a side of dirty rice.

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)

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.