Description
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.
Ingredients
- ¼ cup butter
- 8 fresh mushrooms, sliced
- 8 medium shrimp – peeled and deveined
- ¼ cup whipping cream
- garlic powder to taste
- black pepper to taste
- 2 teaspoons Madeira wine
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Servings: 2