Trout with shrimp and lemon butter sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
2 Tbs. extra-virgin olive oil
3 cloves garlic, crushed
20 medium (20-25 count) shrimp, peeled
1/2 cup dry sherry
3 Tbs. lemon juice, strained
1/2 cup shrimp or crab stock
1 stick butter
6 sprigs flat-leaf Italian parsley, leaves only, chopped
4 fillets of speckled trout, about 6-8 oz. each.
1 cup flour
1 Tbs. salt
1/4 tsp. black pepper
1/4 cup olive oil
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Directions: |
Directions:1. Make the sauce first. Heat the olive oil in a skillet over medium-high heat. Add the garlic and the shrimp and saute until the shrimp turn pink. Remove the garlic, and lower the heat to medium.
2. Add the sherry, lemon juice, and stock, and bring to a boil. Reduce the liquid to about one-fourth the original volume, then remove from the heat.
3. Cut the stick of butter into small chips and whisk them in to make a creamy-looking sauce. Stir in the parsley. Keep warm.
4. Mix the salt and pepper into the flour. Dust the trout fillets liberally in the seasoned flour.
5. Heat the 1/4 cup of olive oil over medium-high heat until it shimmers. Saute the trout, two fillets at a time, until golden brown--about three minutes per side.
6. Place a trout fillet on each serving plate and top with the sauce, splitting the shrimp equally among the plates. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:30 minute |
Personal
Notes: |
Personal
Notes: can substitute crabmeat for shrimp
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