Recipes

Combine reserved shrimp shells, chopped vegetables and water in a large stockpot; simmer over medium heat until liquid is reduced to 3 cups, about 30 minutes; strain and set aside.Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.Remove from heat and set aside.Melt 1 tablespoon butter in another saucepan.Add garlic and onion and saute over medium heat 2 minutes.Add crushed bouillon cube, pepper sauce and shrimp stock.Stir and let simmer.While the stock is simmering, melt 1 stick plus 1 1/3 tablespoons butter in a separate saucepan, stirring, until it turns golden brown; set aside.Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.Add brown butter to stock and whisk until incorporated and emulsified.Whisk in Madeira until incorporated.Set sauce aside and keep warm while the fish fillets are cooking.Season fish with lemon juice, melted butter, and salt (and a little cayenne if you want).Set fillets on charcoal kettle grill (skin side down), cover, and cook for 20 minutes.Meat will be firm and opaque when done.While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).Add shrimp and crab to Madeira sauce.When fish is done slide a spatula between the meat and the skin. Lift fish off of skin and set on a bed of rice.Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.