Preparation:
Place 2 ounces of grill butter in sauté pan and heat.
Add shrimp and sauté until 3/4 done.
Place pre-bagged lobster, mushrooms, and spinach in pan and heat for 30 seconds. Drain butter.
Add Yvette sauce and toss.
Place prepared fish fillet on a plate with 6 ounces dirty rice
Pour sauce over the middle 2/3's of the fish. Use a spatula to remove all of the sauce from the pan. Garnish with 1/2 ounce. Spicy pecans over the top of sauce.
Garnish the fish with parsley and the dirty rice with chives. Plate the dish with kale and a lemon wedge.
Yvette sauce preparation:
Melt butter in a saucepan.
Add flour and whisk smooth. Cook for 3-4 minutes, stirring frequently.
In a separate pan, bring the shrimp stock to a boil and remove from heat.
While whisking, slowly add shrimp stock to roux and whisk until smooth.
Add sherry wine. Add Worcestershire sauce, cayenne pepper and chicken base then blend.
Add cheese in small pieces and whisk until all is melted and smooth.
Add heavy cream and whisk. Let simmer for 5 minutes.
Strain through a china cup into a clear container and place in refrigerato |
