To make the fish cakes, Drain tuna, or chop frozen fish, puree in food processor mixed with whipped egg white, crushed clove of garlic, Tbs flour, Tbs lemon juice, Tbs tequila or brandy. Put in 4 small bowls, decorate with cooked shrimp on top, set in deep skillet, surround with water, bring water to boil till fish mixture has solidified, about five minutes, turn off heat, keep warm.

Chop the peels from lobster, crab, shrimp, the mushroom and avocado, puree the remaining shrimp, heads, peels and all, add to all liquid ingredients in dutch oven, add bouillion cube, bring to slow boil, simmer fifteen minutes, stir, taste. Add Amontillado sherry Tbs by Tbs till perfect.Add paprika or turmeric in small increments till desired creamy color has been achieved. If you make your own shrimp bouillion, boil shells 15 minutes in cup of water, then puree.