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My review
Cajun Ponchartrain Sauce
GhettoGourmetGirl
"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."
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Ingredients
15 m servings 355 calsOriginal recipe yields 2 servings
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Directions
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Prep
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Ready In
- 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
Per Serving: 355 calories; 34.7 g fat; 4.1 g carbohydrates; 8 g protein; 138 mg cholesterol; 214 mg sodium. Full nutrition
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Reviews
Read all reviews 3035 Ratings
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Most helpful positive review
5/24/2009
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...
Most helpful critical review
8/17/2006
I felt that it needed more "spice" and needed to be thicker. It was still good but I had to add lots more spice and next time I will try and make it creamier.
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5/24/2009
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...
1/25/2003
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 recei...
6/7/2006
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...
8/12/2012
Catchy, inviting name, good sauce. Didn't have Madeira but dry sherry was a worthy substitute. I sautéed fresh minced garlic, some minced shallots and the mushrooms (an “exotic blend),” set th...
8/6/2011
This was excellent. I did not have whipping cream or madeira on hand, but subbed 1% milk and cream sherry (after an internet search for subs for Madeira). I added 1 tsp of cornstarch to thicken...
11/19/2007
Loved it! We had it over cedar plank salmon. Fantastic! The measurements say 1/4 cup of butter and then says to use 1 teaspoon for saute and 2 teaspoons for sauce. Should actually read 1 tab...
10/20/2006
The flavor is wonderful...I gave this 4 stars only because I didn't include the shrimp, didn't have any. I actually served this over some Chicken & Spinach patties. WE LOVE IT!!
11/13/2005
Fantastic. I added some fresh parsley to finish it off. I wouldn't change anything.
8/17/2006
I felt that it needed more "spice" and needed to be thicker. It was still good but I had to add lots more spice and next time I will try and make it creamier.