Cajun Ponchartrain Sauce
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.
butter
¼
cup
fresh mushrooms, sliced
8
medium shrimp - peeled and deveined
8
whipping cream
¼
cup
garlic powder to taste
black pepper to taste
Madeira wine
2
teaspoons
 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 butter. Slowly mix in cream. Stir in 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 Madeira wine.
