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The Lowcountry Anglers Fishing Club
Shrimp Stuffed Trout
6 servings
45 min
15 min prep
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 peppers , diced |
| 1/4 |
cup green onions , finely chopped |
| 1/2 |
lb cooked bay shrimp |
| 2 |
cups dry sherry |
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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