Fish smothered in mushroom pontchartrain sauce and topped with grilled shrimp. served with dirty rice and seasonal vegetables.
Joe's Crab Shack Copycat Recipe
1 small onion, peeled and chopped fine
1 cup Chardonnay wine
1 tablespoon butter (no substitutions)
1 tablespoon flour
1 cup fish stock or 1 cup chicken stock
1/4 cup mushroom, chopped fine
1 small green pepper, seeded and chopped fine
2 garlic cloves, minced
1/2 cup butter, chopped into 1 tablespoon pieces (no substitutions)
salt or black pepper or cayenne pepper or tarragon
Cook the Chardonnay and the onion together over a low fire until the wine is reduced and the onion is very soft and transparent. Melt 1 tablespoon of butter in another heavy saucepan over medium heat. Add the flour and whisk until blended. Add the stock a little at a time, whisking constantly until blended and thickened. Add the mushrooms, green pepper and garlic. Cover and simmer down until the vegetables are soft. Remove from heat and add 1/2 cup of butter pieces until melted. Add to the Chardonnay (which should now be reduced to a glaze) mixture. Blend well over very low heat. Season to taste with salt (may not be needed), black pepper, cayenne, and tarragon.