Directions:
- 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.
- Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
- Dip fish fillets in lemon juice, then into seasoned flour to coat.
- Melt 1 tablespoon butter in large heated skillet over medium heat.
- Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
- 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.
- Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 939.38 Kcal (3933 kJ) | ||
| Calories from fat | 540.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.01g | 92% | |
|---|---|---|---|
| Cholesterol | 153.27mg | 51% | |
| Sodium | 3489.11mg | 145% | |
| Potassium | 411.67mg | 9% | |
| Total Carbs | 79.44g | 26% | |
| Sugars | 1.48g | 6% | |
| Dietary Fiber | 8.09g | 32% | |
| Protein | 23.41g | 47% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.6mg | 18% | |
| Iron | 4.5mg | 25% | |
| Calcium | 243.4mg | 24% | |
| Amount Per 100 g | |||
| Calories | 188.76 Kcal (790 kJ) | ||
| Calories from fat | 108.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.06g | 92% | |
|---|---|---|---|
| Cholesterol | 30.8mg | 51% | |
| Sodium | 701.11mg | 145% | |
| Potassium | 82.72mg | 9% | |
| Total Carbs | 15.96g | 26% | |
| Sugars | 0.3g | 6% | |
| Dietary Fiber | 1.63g | 32% | |
| Protein | 4.7g | 47% | |
| Vitamin C | 0.8mg | 7% | |
| Vitamin A | 0.1mg | 18% | |
| Iron | 0.9mg | 25% | |
| Calcium | 48.9mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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