Serves 1

1 cup Shrimp Stock
1 cup White Wine
1/2 cup Worcestershire Sauce
1 tbl. Fresh Thyme Leaves
1 tbl. Chopped Shallots
2 Bay Leaves
2 tsp. Creole Seasoning
2 Lemons, sliced
1/4 cup Heavy Cream
1 lb. Butter, cubed
2 tsp. Black Pepper, cracked
Salt to taste
Seasoned Flour
8 oz. Fillet of Redfish
3 Jumbo Shrimp, peeled leaving only tail on

Method:
Bring all ingredients except butter and cream to a boil in saucepan. Reduce by 3/4 and add heavy cream and reduce by 1/2. Slowly stir in cold cubes of butter over low heat, stirring constantly. Dredge fillet of redfish in seasoned flour and sauté for 3 minutes on each side. Remove redfish and sauté shrimp.

Presentation:
While sauteing shrimp, place sauce on bottom of plate, place redfish in middle of plate and top with shrimp. Arrange citrus seasoned rice and fresh snap beans around edge of plate.