Pappadeaux Snapper Ponchartrain

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 24 medium fresh shrimp, peeled and deveined (reserve shells)
• 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 tablespoons flour, plus
• 2 cups flour, divided
• 1 1/2 tablespoons chopped fresh garlic
• 1/4 cup chopped yellow onion
• 1 chicken bouillon cube
• 1 teaspoon hot red pepper sauce (tabasco)
• 1/3 cup madeira wine
• 1 tablespoon salt, to taste
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 6 (8 ounce) fresh red snapper fillets (or other - fleshed mild fish)
• fresh lemon juice
• 6 ounces crab claws or 6 ounces backfin crab meat

Recipe

• 1 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.
• 2 make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
• 3 slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
• 4 remove from heat and set aside.
• 5 melt 1 tablespoon butter in another saucepan.
• 6 add garlic and onion and saute over medium heat 2 minutes.
• 7 add crushed bouillon cube, pepper sauce and shrimp stock.
• 8 stir and let simmer.
• 9 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.
• 10 add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
• 11 add brown butter to stock and whisk until incorporated and emulsified.
• 12 whisk in madeira until incorporated.
• 13 set sauce aside and keep warm while the fish fillets are cooking.
• 14 mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
• 15 dip fish fillets in lemon juice, then into seasoned flour to coat.
• 16 melt 1 tablespoon butter in large heated skillet over medium heat.
• 17 place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
• 18 while the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
• 19 add shrimp and crab to madeira sauce.
• 20 spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.