Rating: 4.74 stars
38 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.

    Advertisement
  • 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

355 calories; protein 8g; carbohydrates 4.1g; fat 34.7g; cholesterol 138.2mg; sodium 214.3mg. Full Nutrition
Advertisement

Reviews (31)

Most helpful positive review

Rating: 5 stars
07/01/2010
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 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! Read More
(34)

Most helpful critical review

Rating: 3 stars
08/18/2012
As written this was pretty bland. It tasted like a thin version of Newburg sauce. I didnt think it would do anything for the expensive cod I wanted to serve it with so I enriched it with 2 egg yolks and extra cream. There was nothing about it that suggested Louisiana cooking to me so I sauteed up some onions celery bell pepper and garlic in bacon fat and stirred it in. I also added enough cayenne to get a good Cajun kick. Read More
(6)
38 Ratings
  • 5 star values: 31
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/30/2010
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 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! Read More
(34)
Rating: 5 stars
06/22/2003
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 definitely a keeper. Read More
(24)
Rating: 5 stars
06/07/2006
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 (the sauce is good with the rice too!) My family begs for this fabulous meal almost every day of the week. Read More
(15)
Advertisement
Rating: 5 stars
08/12/2012
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 that aside cooked up the shrimp then added them to the mushrooms. I didn t measure anything for the sauce just melted the butter and added a full cup of cream and a glug of dry sherry and simmered it reducing it to the thickness I desired (thickening with flour or cornstarch is not necessary). Once thickened I added the shrimp/mushroom mixture. This is a rich and luscious sauce not heavily seasoned so it was ideal for the spicier blackened halibut we served it with. This was simply an excellent and elegant dish. This was one of those rare occasions where Hubs voiced his opinion before it was even asked for. This is awesome he said. Read More
(10)
Rating: 5 stars
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 tablespoon for saute and 3 tablespoons for sauce. Again this was a great addition to our meal. Read More
(9)
Rating: 5 stars
08/06/2011
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 the roux. This was the perfect topper for the Blackened Tuna Steak recipe from this site. Will make again! Read More
(8)
Advertisement
Rating: 4 stars
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!! Read More
(8)
Rating: 5 stars
11/13/2005
Fantastic. I added some fresh parsley to finish it off. I wouldn't change anything. Read More
(7)
Rating: 3 stars
08/17/2006
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. Read More
(6)
Rating: 3 stars
08/18/2012
As written this was pretty bland. It tasted like a thin version of Newburg sauce. I didnt think it would do anything for the expensive cod I wanted to serve it with so I enriched it with 2 egg yolks and extra cream. There was nothing about it that suggested Louisiana cooking to me so I sauteed up some onions celery bell pepper and garlic in bacon fat and stirred it in. I also added enough cayenne to get a good Cajun kick. Read More
(6)