Cajun Ponchartrain Sauce

25 Reviews

Prep: 10 min
Cook: 5 min
Ready In: 15 min

“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.” - by GhettoGourmetGirl

Ingredients

1/4 cup butter
8 fresh mushrooms, sliced
8 medium shrimp - peeled and deveined
1/4 cup whipping cream
garlic powder to taste
black pepper to taste
2 teaspoons Madeira wine

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Metric US

Original recipe yields 2 servings

Directions

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

Amount Per Serving (2 total)

Calories
355 cal
18%

Fat
34.7 g
53%

Carbs
4.1 g
1%

Based on a 2,000 calorie diet

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Reviews (25)

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SCMORRISON

Jun. 22, 2003

"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 receipe is ..." See moredefinitely a keeper."

BRANDIDEG5

Jun. 30, 2010

"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 thin so I..." See more added about a teaspoon of flour to the warm butter to make a thin roux before adding the cream so that the sauce would be thicker. Don't know if it made a difference but my sauce wasn't thin, it was perfect! It makes it hard to go spend $25 for a dish at pricey seafood restaurants when it only cost me about $12 to feed 4. ***UPDATE***I have made this about half a dozen more times and now I saute a chopped shallot and a few garlic cloves, chopped, in the butter after the shrimp are done and I still add flour to make a roux before adding the cream. Chopped parsley is another touch to make it beautiful! This sauce is absolutely decadent!"

LSDUNGAN

Jun. 7, 2006

"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 pilaf..." See more (the sauce is good with the rice, too!) My family begs for this fabulous meal almost every day of the week."

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