Cajun Ponchartrain Sauce

Cajun Ponchartrain Sauce

28
GhettoGourmetGirl 14

"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."

Ingredients

15 m {{adjustedServings}} servings 355 cals
Serving size has been adjusted!

Original recipe yields 2 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 355 kcal
  • 18%
  • Fat:
  • 34.7 g
  • 53%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 138 mg
  • 46%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
  2. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

28
  1. 33 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Absolutely delicious. I served this sauce over blackened tilapia. We had my parents over for dinner and they loved it. My dad kept saying, "wow!" I read the reviews about the sauce being thi...

This receipe was fantastic. Served it over pan fried flounder - My husband thought he was in heaven. I felt like I was eating at Commander's Palace in New Orleans. Easy and quick. This recei...

This sauce is unbelievable!! Don't change anything except how much you make, MAKE EXTRA, you'll be glad you did. I serve this sauce with blackened tilapia along with sauteed asparagus and rice...