Shrimp Stuffed Trout.
photo by Thorsten
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
-
For the trout
- 6 whole trout (6 to 10 oz)
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1⁄4 cup butter
- 1 lemon, juice and zest of, grated
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
-
Shrimp Stuffing
- 1 large onion, chopped
- 3 cups mushrooms, sliced
- 2 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon white pepper
- 1⁄4 cup red pepper, diced
- 1⁄4 cup green onion, finely chopped
- 1⁄2 lb cooked bay shrimp
- 2 cups dry sherry
directions
- Start with shrimp stuffing; sauté onions and mushrooms in butter in skillet until lightly browned.
- Add salt, white pepper, red peppers, green onions, shrimp and sherry.
- Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
- Meanwhile, dredge each trout in flour, dip in eggs, and then roll in breadcrumbs to coat lightly.
- Carefully fill each trout cavity with Shrimp Stuffing.
- Secure seams with wood toothpicks.
- Melt butter in a large skillet.
- Sauté trout in butter, few at a time, until lightly brown on both sides and until stuffing is hot.
- Remove trout as done and keep warm.
- Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper.
- Pour over trout.
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Reviews
-
You don't have to go camping to find this fish dish delicious and I guess it would work with other whole fish too. What I liked best is, that the fish is already filled with its own "side dish". The recipe is easy to make and the breadcrumb crust prevents the fish from burning in the pan too. I really enjoyed it. Thanks for sharing.
RECIPE SUBMITTED BY
MsPia
Louisville
I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world.
I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels.
There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee.
My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better.
My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com