Skip to main content New<> this month
Get the Allrecipes magazine

Cajun Ponchartrain Sauce

Rated as 4.71 out of 5 Stars
26

"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."
Added to shopping list. Go to shopping list.

Ingredients

15 m servings 355
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  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.

Nutrition Facts


Per Serving: 355 calories; 34.7 4.1 8 138 214 Full nutrition

Explore more

Reviews

Read all reviews 30
  1. 35 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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.

Most helpful
Most positive
Least positive
Newest

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...

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...

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...

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 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!!

Fantastic. I added some fresh parsley to finish it off. I wouldn't change anything.

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.