PAPPADEAUX GRILLED SNAPPER
Pappadeaux makes a mean grilled snapper.
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 19
Steps:
- To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker.
- Preheat grill to 350-375 degrees. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes.
- While fish is cooking, melt half of the refrigerated butter sauce from the first step in a saute pan. Add crawfish and crabmeat to saute pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets.
Nutrition Facts : Calories 917 kcal, Carbohydrate 3 g, Protein 60 g, Fat 72 g, SaturatedFat 44 g, Cholesterol 309 mg, Sodium 1239 mg, ServingSize 1 serving
COPYCAT PAPPADEAUX'S ALEXANDER SAUCE
This copycat version of Pappadeaux's famous sauce is simple to make at home.
Provided by ssmnita
Time 29m
Yield 6
Number Of Ingredients 10
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onion and cook until soft. Stir in the flour and cook about 2 minutes, stirring constantly. Slowly pour in the clam juice and cream. Season with salt, pepper and cayenne. Cook, stirring, about 3 minutes. In another saucepan, melt the remaining 3 tablespoons butter. Add the shrimp and cook about 2 minutes. Add the crabmeat and cook about 1 minute. Stir into cream mixture.
Nutrition Facts :
PONTCHARTRAIN SAUCE (PAPPADEAUX'S)
A close resemblance to of one of my favorites given that I have moved out of the restaurant's market many years ago.
Provided by mshonibea
Categories Sauces
Time 55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make shrimp stock, combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat for about 30 minutes until liquid is reduced to 3 cups; strain and set aside.
- Sauté shrimp in 1 tablespoons butter until turning pink and set aside.
- Make roux by melting 4 tablespoons butter in saucepan until about to turn brown; whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown. Set aside.
- In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; sauté over medium heat 2 minutes.
- Add shrimp stock and crushed bouillon cube; stir and let simmer.
- While the stock is simmering, melt 1 ¼ stick of butter in a separate saucepan until it turns golden brown then set aside.
- Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
- Whisk melted butter into stock until fully incorporated then whisk in ¼ cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
- Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.
BEURRE BLANC (CLASSIC FRENCH BUTTER SAUCE)
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Provided by Craig Claiborne And Pierre Franey
Categories condiments, sauces and gravies
Time 20m
Yield About one cup
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
- Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 20 grams, Carbohydrate 5 grams, Fat 67 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 42 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 2 grams
PAPPADEAUX'S GRILLED SNAPPER ORLEANS RECIPE - (4/5)
Provided by á-174942
Number Of Ingredients 24
Steps:
- To make the butter sauce, allow unsalted butter to soften to room temperature. Combine all other ingredients with butter and blend till smooth. Refrigerate until needed. To make the spice mix, combine all spice ingredients and mix well. Place in a spice shaker. Preheat oven. Melt 1/2 cup of unsalted butter and brush the belly side of each fillet evenly. Sprinkle spices on fish. Place fish on grill belly-side down and repeat this step for the opposite side of fish. Grill each side approximately 3 to 4 minutes. While fish is cooking, melt half of the refrigerated butter sauce from the first step in a sauté pan. Add crawfish and crabmeat to sauté pan and stir occasionally until hot. Set aside. When the fish is ready, reheat the butter sauce and add additional butter sauce from the first step to make the sauce creamy. Serve sauce immediately over the fillets. This recipe yields 4 servings.
More about "pappadeaux butter sauce recipes"
LEMON-GARLIC BUTTER SAUCE FOR SEAFOOD RECIPE - SIMPLY …
From simplyrecipes.com
4.7/5 (11)Total Time 20 minsCategory Sauce, Butter, Butter SauceCalories 160 per serving
SHRIMP ETOUFFEE PAPPADEAUX - TABLE FOR SEVEN
From ourtableforseven.com
Cuisine AmericanTotal Time 25 minsCategory DinnerCalories 395 per serving
PAPPADEAUX SHRIMP AND GRITS RECIPE - KITCHEN BACKGROUND
From kitchenbackground.com
PAPPADEAUX PASTA MARDI GRAS RECIPE | EASY KITCHEN GUIDE
From easykitchenguide.com
PAPPADEAUX GUMBO RECIPE - CELEBRATE AND HAVE FUN
From celebrateandhavefun.com
REQUEST: PAPPADEAUX SALTED WHIPPED BUTTER - THIS SHOULD BE AN
From reddit.com
SOUPS - HOW TO MAKE PAPPADEAUX BROWN BUTTER SAUCE RECIPES
From findsimplyrecipes.com
PAPPADEAUX'S YVETTE SAUCE - DISHDISH
From dishdish.us
PAPPADEAUX SHRIMP AND GRITS RECIPE - TABLE FOR SEVEN
From ourtableforseven.com
PAPPADEAUX SEAFOOD KITCHEN SALMON YVETTE RECIPE
From secretcopycatrestaurantrecipes.com
PAPPADEAUX BROWN BUTTER SAUCE RECIPES
From tfrecipes.com
PAPPADEAUX FONDEAUX - BIGOVEN
From bigoven.com
COPYCAT CARRABBA’S LEMON BUTTER SAUCE - DASH OF SANITY
From dashofsanity.com
PASTA MARDI GRAS PAPPADEAUX RECIPE - CUISINETUTOR.COM
From cuisinetutor.com
ALEXANDER SAUCE PAPPADEAUX RECIPE RECIPE | GR - RECIPEBRIDGE
From recipebridge.com
PAPPASITO'S BUTTER DIP SAUCE RECIPE - RECIPEZAZZ.COM
From recipezazz.com
PAPPADEAUX KEY LIME PIE WITH RASPBERRY SAUCE
From copykat.com
DUNK YOUR TATER TOTS IN COWBOY SAUCE FOR POPS OF ZESTY FLAVOR
From thedailymeal.com
PAPPADEAUX LEMON GARLIC BUTTER SAUCE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love