4 catfish fillets
1 stick butter

SAUCE:

1/2 c. raw shrimp, peeled & deveined
1 pod garlic, finely chopped
1/4 c. green onion, chopped
2 tbsp. Sauterne wine
Salt & pepper
1 stick butter

Melt stick of butter, or butter and dip fish in butter. Season with salt and pepper on both sides and sprinkle paprika on just the top side. heat non-stick skillet, or grill, to "hot" then saute fish with paprika side down first. When edges of fish turn white, flip fish over carefully and saute on that side a little while, 3 minutes at most. Remove fish and place on platter, keeping warm until served. In another pan add stick of butter, or butter and saute green onions and garlic a little while, then add shrimp. When shrimp turn pink and are almost cooked, add 2 tablespoons of Sauterne wine, salt and pepper, and cook a little while longer. Pour sauce over fish and serve.