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1
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.
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2
Make a roux in a heavy saucepan by melting 4 tablespoons butter until it begins to turn brown.
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3
Slowly whisk in 4 tablespoons flour until mixture thickens to a paste; cook until it turns a light, golden brown.
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4
Remove from heat and set aside.
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5
Melt 1 tablespoon butter in another saucepan.
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6
Add garlic and onion and saute over medium heat 2 minutes.
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7
Add crushed bouillon cube, pepper sauce and shrimp stock.
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8
Stir and let simmer.
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9
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.
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10
Add roux to stock mixture and stir to incorporate, then simmer 3 to 5 minutes.
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11
Add brown butter to stock and whisk until incorporated and emulsified.
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12
Whisk in Madeira until incorporated.
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13
Set sauce aside and keep warm while the fish fillets are cooking.
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14
Mix salt, paprika, garlic powder and cayenne into remaining 2 cups flour.
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15
Dip fish fillets in lemon juice, then into seasoned flour to coat.
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16
Melt 1 tablespoon butter in large heated skillet over medium heat.
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17
Place fillets in skillet and cook until golden brown and completely cooked, about 4 minutes per side.
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18
While the fish is cooking, saute the peeled shrimp in 1 tablespoon butter just until they turn pink (do not overcook).
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19
Add shrimp and crab to Madeira sauce.
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20
Spoon 4 shrimp and a couple ounces of heated sauce over fillets and serve.
