Pontchartrain Sauce (Pappadeaux'S)

• Shrimp Stock
• 24 medium shrimp shells
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup carrot, chopped
• 5 cups water
• Roux
• 4 tablespoons unsalted butter
• 4 tablespoons flour
• Pontchartrain Sauce
• prepared shrimp stock
• prepared roux
• 1 1/2 tablespoons garlic, chopped
• 1/4 cup onion, chopped
• 3/4 cup butter
• 24 medium shrimp
• 6 ounces back fin crabmeat
• 1/4 cup madeira wine
• 1 tablespoon cajun seasoning

1. 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.
2. Saute shrimp in 1 tablespoons butter until turning pink and set aside.
3. 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.
4. In a saucepan, melt 1 tablespoons butter and add garlic and remaining onion; saute over medium heat 2 minutes.
5. Add shrimp stock and crushed bouillon cube; stir and let simmer.
6. While the stock is simmering, melt 1 1/4 stick of butter in a separate saucepan until it turns golden brown then set aside.
7. Add roux to stock mixture and stir until fully incorporated; simmer for 3-5 minutes.
8. Whisk melted butter into stock until fully incorporated then whisk in 1/4 cup Madeira wine until fully incorporated; mix in Cajun seasoning and simmer for 1-2 minutes.
9. Add 6 oz. back fin crab meat and cooked shrimp into sauce; simmer for 3-5 minutes and then ready to serve.

shrimp, shrimp shells, onion, celery, carrot, water, unsalted butter, flour, sauce, shrimp, prepared roux, garlic, onion, butter, shrimp, crabmeat, madeira wine, cajun seasoning

Taken from www.food.com/recipe/pontchartrain-sauce-pappadeauxs-507571 (may not work)