Shrimp Ponchartrain Food

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.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
• In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

SHRIMP FRANCESE

Steps:

• Butterfly the shrimp: Make a deep cut along the outer curved edge of a shrimp, then spread open like a book. Repeat with the remaining shrimp. Pat dry.
• Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain.
• Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, about 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
• Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the spinach and shrimp mixture among plates and top with the sauce.

CAJUN PONCHARTRAIN SAUCE

Steps:

• In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl. In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.

SHRIMP PONCHARTRAIN

Steps:

• Peel and devein shrimp. (For ease of handling, leave tails intact.) Steam shrimp just until cooked through. Let cool. Cut a "pocket" in the back of each shrimp, 3/4 through, from head to top of tail section.
• Combine cheese, blue cheese, cream, Worcestershire and Tabasco; mix thoroughly. Spoon filling into pocket of each shrimp, pressing to fill cavity. Place stuffed shrimp on a tray; refrigerate for 1 hour.
• Combine milk and eggs in measuring cup or narrow bowl, whisking until well blended. Place flour and crumbs in two separate shallow dishes. Dip each stuffed shrimp in egg mixture, roll in flour, dip back into egg mixture, then roll in crumbs.
• Arrange in a single layer on a cookie sheet; place in freezer for at least 1 hour or until ready to cook.
• Add oil to a deep skillet to a depth of 1 inch; heat to 325 degrees. Fry shrimp until lightly browned, 2 to 3 minutes. (Do not overcook,or filling will melt away). Drain on paper towels; serve hot.
• Yield: 36 stuffed shrimp (9 appetizer or 6 main course servings).
• Testers' note: A table knife works well for stuffing the shrimp.

REDFISH PONTCHARTRAIN

Steps:

• Melt margarine in a skillet.
• Cook diced onions, diced green pepper, roasted red bell pepper, garlic chopped, rosemary, and thyme until soft.
• Add the lemon juice, white wine, and Tony Chachere to the above.
• Add the heavy cream, parmesan cheese, and tomato juice to the mixture.
• Cook in 200°F skillet. Sauté shrimp then add to sauce.
• Preheat oven to 325°F. Mix sugar, sage, garlic salt, parsley, thyme and Cajun seasoning in a small dish.
• Place bread crumbs in large bowl, sprinkle seasonings over bread crumbs.
• In a small skillet, melt butter; add celery, pepper & onion and sauté until tender.
• Pour cooked veggies over bread crumbs.
• Add beaten eggs and 2 cans of broth.
• Mix well. Stir in chopped crawfish tails and Tabasco. Pour into a 13 x 9-inch sprayed baking pan.
• Bake approximately 1 hour or until set and lightly browned, but not dried out.
• Preheat cast-iron skillet for 15-30 minutes.
• Reserve 12 tablespoons of melted butter for serving.
• Dip fillet into butter and sprinkle blackening seasoning on both sides.
• Place into the skillet. Cook about 2-3 minutes or until the bottom is almost black but not burned.
• Carefully flip over, so fillets do not break.
• Pour about a teaspoon of butter on the cooked side and continue cooking about 2-3 minutes or until fillet is finished.
• Remove fish from pan and place onto a large platter.

SHRIMP PONTCHARTRAIN

Steps:

• Heat a large saute pan over medium-high heat; add the butter, onion and garlic and saute until translucent. Deglaze the pan by adding the Chardonnay and making sure to scrape all the delicious bits that may have started to stick from the bottom. Juice the lemon through your fingers into the saute pan, tossing any seeds, then throw the lemon rinds in the pan as well. Simmer this mixture until reduced by half, 2 to 3 minutes. Stir in thyme, paprika and cayenne, followed by the chicken stock, then bring everything to a rolling boil. Add the heavy cream and bring back to a boil. Upon reaching a second boil, immediately reduce the heat and simmer for 10 minutes.
• Carefully remove and toss the lemons. Season your creamy base with salt and pepper. To thicken the base into Pontchartrain sauce, you will need to combine 1 tablespoon cornstarch and 2 tablespoons water into a thin paste, or slurry, in a bowl, and slowly whisk into your simmering base. Continue to make and add slurry at the same 1-to-2 ratio as needed and add a little at a time until sauce starts to show gentle trails behind the whisk, much like a thin gravy. Once adequately thickened, add the crawfish tail meat to the sauce and simmer for another couple minutes to cook out the raw cornstarch flavor and heat the crawfish through.
• And now you have Pontchartrain sauce! At this point it can be refrigerated for up to 3 days before serving.
• To prepare for serving, add the Pontchartrain sauce to a saute pan and bring to a simmer over medium heat. Add the raw shrimp to the sauce and simmer until the shrimp have become opaque and begun to curl, 5 to 7 minutes. Season with salt and pepper.
• Place a pile of rice on each of four plates, then top each with 4 cooked shrimp and spoon the Pontchartrain sauce over everything.