Lightly bread the fish in cornmeal and season. I used cajun seasoning and salt. Saute 2 - 3 minutes per side until golden brown.
Season the shrimp with olive oil, garlic, and pepper flakes. Cook in olive oil and butter a couple of minutes per side and on their back. Smaller shrimp would take less time.
(Have you noticed that vertebrates have a nerve column on their backs and digestive track on their fronts, while arthropods have it reversed?)
I made the rice as a simple pilaf with shrimp stock. After it was done, I quickly tossed it in the pan where the shrimp cooked.