Shrimp Ponchartrain Recipes

SHRIMP PONCHARTRAIN

Shrimp Ponchartrain image

For a splash of a meal or very impressive appetizers. Fantastic lead in at a wedding supper. From my old site: I was debating this. I really was debating until I googled the price tag at Yacovelli's. Ok but for me to drive there would cost me a LOT more and I don't think they deliver.

Provided by drhousespcatcher

Categories Brunch

Time 1m

Yield 36 shrimp, 6 serving(s)

Number Of Ingredients 11

Ingredients

36 shrimp, 21- to 25-count
1 lb cream cheese, at room temperature
1 ounce crumbled blue cheese (about 1/4 cup)
1/2 cup cream
1 dash Worcestershire sauce
4 drops Tabasco sauce
2 cups milk
2 eggs
1 cup all-purpose flour, as needed (or more)
1 1/2 cups dry breadcrumbs, as needed (or more)
vegetable oil, for deep frying

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.

Nutrition Facts : Calories 635.9, Fat 40.8, SaturatedFat 24.2, Cholesterol 245.4, Sodium 613.1, Carbohydrate 42.3, Fiber 1.8, Sugar 2.1, Protein 25

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

Ingredients

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.

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

Ingredients

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

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