Pappadeaux Snapper Ponchartrain

---

A wonderfully flavorful, piquant fish dish perfect for the lenten season.

---

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 wh.

---

Ingredients

---

fresh shrimp, onion, celery, carrot, water, unsalted butter, flour, fresh garlic, yellow onion, chicken bouillon cube, hot red pepper sauce, madeira wine, salt, paprika, garlic powder, cayenne pepper, red snapper fillets, fresh lemon juice, crab claws