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Redfish Pontchartrain

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    Redfish Pontchartrain

    Redfish Pontchartrain





    ¼ pound of shrimp peeled and deveined (can also substitute crawfish)
    2 shallots diced (about 1 cup)
    1 cup of celery diced
    1 green bell pepper diced
    5 cloves of garlic pressed
    ½ stick of butter
    1 ½ cups of heavy cream
    8 oz lump crab meat
    2 tablespoons of Creole or Dijon mustard
    2 count of sherry wine
    Juice of one lemon
    Salt & Pepper and your favorite Cajun Seasoning
    Green onion for garnish


    Redfish can be either grilled or blackened

    topping
    Begin by adding the butter to a medium size saucepan and sautéing the celery, bell pepper, and shallots over medium heat. Basically, this is the trinity of Cajun cuisine. Sautee until the vegetables begin softening.


    Once the vegetables begin to soften add the garlic, crabmeat, shrimp and the lemon juice. Don’t be afraid to get a little of the juice from the crabmeat as well. Cook until the shrimp begin to turn orange. This should only take a couple minutes. While cooking the shrimp, and a little bit of sherry to the pan and reduce. Season with salt and paper and Cajun seasoning such as Tony's .


    Add the Creole mustard and the heavy cream and bring to a boil reducing slightly. Slowly stir the sauce together until it is a happy marriage.


    Squeeze whatever lemon juice is left in the lemon over the sauce to liven it up and garnish with the tips of green onion.

    Pour over the grilled redfish and eat till you have to be rolled away from the table


    .

    #2
    now thats a winner!!!!!!

    Comment


      #3
      I'm gonna try it. Thanks for info.

      Comment


        #4
        There is a much easier way to get this dish.
        From Texas, take I-10 east
        Once in Louisiana, take exit 103 and turn left
        Go two miles and look for a neon sign that says "Prejeans" on the right side of the road
        Go in, sit down, order, enjoy!

        Comment


          #5
          That looks really good.

          Comment


            #6
            Looks like I'll be thawing out some redfish tonight.

            Comment


              #7
              I'm gonna do this today with some grilled redfish!!!! Thanks for the recipe!!!!!

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                #8
                Oh my God is this good!!!!!!! I grilled 2 nice filets and ate all of it!!!!!!!Thanks for the recipe!!!!! I will be treating friends to this for sure!!!!

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                  #9
                  Niiice.

                  Got some redfish from my Geuydan relatives that needs cooked.

                  John

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                    #10
                    Stop it Blake. I'm never gonna lose any weight!

                    Comment


                      #11
                      This is really good with crappie as well. Not many redfish in East Texas...




                      br

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                        #12
                        Awesome....and its not hard to do either..

                        Thanks Blake

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                          #13
                          Pontchartrain has to be the best dish at any Fishmonger.

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                            #14
                            ive eaten similar dishes so many times and lways wished i knew how to cook it, imma give it a try

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                              #15
                              Thanks for posting. This is one of my favorite fish plates.

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