Pappadeaux Snapper Ponchartrain

food.com

Dr. Zann

24 medium fresh shrimp , peeled and deveined (reserve shells)

1 ⁄2 cup onion , chopped

1 ⁄2 cup celery , chopped

1 ⁄2 cup carrot , chopped

5 cups water

1 1⁄8 cups unsalted butter , divided

4 tablespoons flour , plus

2 cups flour , divided

1 1⁄2 tablespoons chopped fresh garlic

1 ⁄4 cup chopped yellow onion

1 chicken bouillon cube

1 teaspoon hot red pepper sauce (Tabasco)

1 ⁄3 cup madeira wine

1 tablespoon salt , to taste

1 1⁄2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper

6 (8 ounce) fresh red snapper fillets (or other white- fleshed mild fish)

fresh lemon juice

6 ounces crab claws or 6 ounces backfin crab meat

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