Make an yvette sauce. Recipe below is a Pappadeaux copycat I found online. When I made it however we omitted the lobster/spinach/shrooms and instead used the crawfish tails. Sauced over pasta w/some diced tomato. We had been saving shrimp tails to make a stock as well.
Online recipe:
Pappadeaux Yvette SauceYvette Sauce (makes 1/2 gallon)1/3 pounds - unsalted butter
1/2 cups - flour
2 2/3 cups - shrimp stock
1 ounces - sherry wine
1/2 ounces - Worcestershire sauce
2 1/2 teaspoons - cayenne pepper
1 tablespoons - chicken base
6 ounces - Swiss cheese, cut in small pieces
2 2/3 cups - heavy cream
For One Serving of Sauce with Add-ins2 ounces - grill butter (or regular butter)
3 - shrimp
3 ounces - Yvette sauce
1 ounces - lobster, chopped
1 1/2 ounces - mushroom, sliced, cooked
1/4 ounces - spinach, chopped
1 - fresh fish filet
Directions:For sauce:
Melt butter in saucepan.
Add flour and whisk smooth. Cook 3-4 minutes, stirring frequently.
In a separate pan, bring shrimp stock to 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 until combined.
Let simmer for 5 minutes.
Strain into a clear container and place in refrigerator.
For serving sauce over fish:
Place 2 ounces of grill butter (or regular butter) in saute pan and heat. Add shrimp and saute until 3/4 done. Place lobster, cooked 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 dirty rice, if you like) and pour sauce over middle of fish. Garnish fish with parsley and the dirty rice with chives. For fancier plate presentation, plate with kale leaf and a lemon wedge.
