Shrimp Stuffed Trout.
- Reviews 1
Ready In: 45 mins
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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