Charleys 517 Snapper Pontchartrain Recipes

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CHARLEY'S 517 SNAPPER PONTCHARTRAIN



Charley's 517 Snapper Pontchartrain image

This recipe came from the 20th anniversary celebration of Charley's 517 located at 517 Louisiana in the heart of Houston's downtown theater district. The brown sauce listed in the recipe is a simple all-purpose stir-fry brown sauce (if you don't already have a fav, there are a few listed from other chef's). Salt and pepper are to taste (or dietary restrictions so no amounts listed). and last but not least, preferrably one would use 6 fillets, each being about 6 ounces- I simply couldn't recall how to enter that in a way that would list the ingredients correctly (sorry).

Provided by ValkyrieQueen

Categories     Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

36 ounces red snapper fillets
flour
oil
1/2 cup butter
3 garlic cloves, pressed
1 cup brown sauce
1/4 cup sherry wine
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon parsley, chopped
salt
pepper
1 lb lump crabmeat
12 shrimp, peeled, cooked

Steps:

  • Wash snapper and pat dry.
  • Dredge in flour.
  • Heat a little oil in a large skillet.
  • Brown snapper on both sides.
  • Remove fish and set aside.
  • Melt butter and garlic over medium (do not let it burn).
  • Stir in brown sauce, sherry, lemon juice, Worchestershire sauce, parsley, salt, and pepper.
  • Mix well.
  • Arrange snapper on plates.
  • Saute crab adn shrimp seperately in a little butter; arrange shrimp on top of crab over snapper.
  • Pour sauce on top.
  • If desired, garnish with parsley and lemon slices.

Nutrition Facts : Calories 490.8, Fat 19.3, SaturatedFat 10.5, Cholesterol 193, Sodium 616.1, Carbohydrate 3.4, Fiber 0.1, Sugar 0.8, Protein 63.5

SHRIMP PONTCHARTRAIN



Shrimp Pontchartrain image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

2 tablespoons unsalted butter
1 small yellow onion, diced
3 cloves garlic, minced
4 ounces Chardonnay
1 lemon, halved
1 tablespoon dried thyme
2 teaspoons paprika
1 teaspoon cayenne powder
1 1/2 cups chicken stock
2 cups heavy cream
Kosher salt and ground black pepper
Cornstarch, for thickening
8 ounces crawfish tail meat
16 (size 16/20) raw shrimp with tails (about 1 pound), peeled and deveined
3 to 4 cups cooked rice, for serving

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.

PAPPADEAUX SNAPPER PONCHARTRAIN



Pappadeaux Snapper Ponchartrain image

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

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 white- fleshed mild fish)
fresh lemon juice
6 ounces crab claws or 6 ounces backfin crab meat

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

CAJUN PONCHARTRAIN SAUCE



Cajun Ponchartrain Sauce image

My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.

Provided by Mitra Made This

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 15m

Yield 2

Number Of Ingredients 7

¼ cup butter
8 fresh mushrooms, sliced
8 medium shrimp - peeled and deveined
¼ cup whipping cream
garlic powder to taste
black pepper to taste
2 teaspoons Madeira wine

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.

Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g

PONTCHARTRAIN SAUCE (PAPPADEAUX'S)



Pontchartrain Sauce (Pappadeaux's) image

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

24 medium shrimp shells
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
5 cups water
4 tablespoons unsalted butter
4 tablespoons flour
prepared shrimp stock
prepared roux
1 1/2 tablespoons garlic, chopped
1/4 cup onion, chopped
3/4 cup butter
24 medium shrimp
6 ounces back fin crabmeat
1/4 cup madeira wine
1 tablespoon cajun seasoning

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.

LANDRY'S PONTCHARTRAIN SAUCE



Landry's Pontchartrain Sauce image

An exciting explosion of flavors to accent almost any meat, but especially delicious over fish, chicken or pork.

Provided by Molly53

Categories     Sauces

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 small onion, peeled and chopped fine
1 cup Chardonnay wine
1 tablespoon butter (no substitutions)
1 tablespoon flour
1 cup fish stock or 1 cup chicken stock
1/4 cup mushroom, chopped fine
1 small green pepper, seeded and chopped fine
2 garlic cloves, minced
1/2 cup butter, chopped into 1 tablespoon pieces (no substitutions)
cayenne pepper or tarragon

Steps:

  • Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent.
  • Melt 1 tablespoon of butter in another heavy saucepan over medium heat.
  • Add the flour and whisk until blended.
  • Add the stock a little at a time, whisking constantly until blended and thickened.
  • Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft.
  • Remove from heat and add 1/2 cup of butter pieces until melted.
  • Add to the Chardonnay (which should now be reduced to a glaze) mixture.
  • Blend well over very low heat.
  • Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.

Nutrition Facts : Calories 206, Fat 17.6, SaturatedFat 11, Cholesterol 46.1, Sodium 186.2, Carbohydrate 4.2, Fiber 0.5, Sugar 1.2, Protein 1.6

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