SEAFOOD-STUFFED RAINBOW TROUT
This is a special way to serve fresh rainbow trout, stuffed with a mixture of scallops, shrimp, rice, bacon and vegetables. But don't wait for a special occasion to serve it-it's easy to put together and put in the oven.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Combine 2 tablespoons butter and the lemon juice; drizzle over trout cavities. Sprinkle with pepper; set aside. , In a small skillet, saute the rice, bacon, onion, red pepper, shrimp and scallops in oil for 5 minutes or until scallops are firm and opaque. Spoon into fish cavities. Arrange lemon slices on top of fish. , Brush remaining butter over a sheet of heavy-duty foil; wrap fish in foil and seal tightly. Place on a baking sheet. Bake at 425° for 25-28 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 418 calories, Fat 25g fat (10g saturated fat), Cholesterol 201mg cholesterol, Sodium 597mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.
STUFFED TROUT
Fish is perfect for a busy cook like me, since it's so quick and easy to prepare. This recipe enhances trout's naturally pleasant taste.-Shirley Coleman, Monkton, Vermont
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients. Stuff into trout. Place on a lightly greased baking sheet. Bake at 350° for 30-35 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein.
SHRIMP STUFFED TROUT.
I like making this dish when we go camping, if we are lucky enough to catch some trout. A couple of time I've used canned baby shrimp and a jar of chopped roasted red peppers. It works pretty well, but then again, everything tastes better when you are camping.
Provided by MsPia
Categories Trout
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 741.2, Fat 16.1, SaturatedFat 8.4, Cholesterol 158.6, Sodium 1223.5, Carbohydrate 58.6, Fiber 3.3, Sugar 7.7, Protein 18.7
ROASTED RAINBOW TROUT WITH ROCK SHRIMP AND SAGE BUTTER STUFFING
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees.
- Well in advance of cooking the fish, prepare the stuffing. Combine the sage, softened butter, lemon juice, spice and seasonings, bread crumbs, pine nuts, jalapenos, garlic and coriander in the bowl of a food processor, pulsing to combine well. Remove and place in a bowl. Keep refrigerated until ready to use.
- Season the trout with salt and pepper and rub the trout with olive oil.
- Divide the stuffing between the 4 fish evenly and spread an even layer inside the cavity of the fish. Divide the shrimp in the same way and add the shrimp in a layer in top of the herb butter. Close the fish to seal in the stuffing.
- Lay the fish on an oiled rack and set in a roasting pan.
- Place the fish in the oven and roast for 12 minutes on each side. Remove and serve immediately.
STUFFED BAKED TROUT
A delicious and savory stuffing to enhance the wonderful flavor of fresh trout. Serve with a nice side of fresh green beans and warm soda bread, makes a wonderful meal.
Provided by Thymestudio
Categories Trout
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook and stir onions and pepper in butter until tender.
- Removed from heat and add gread crumbs, parsley, lemon juice and basil.
- Rub cavities of trout with salt then stuff each with approx 1/4 cup of stuffing.
- Place fish in baking dish
- Cook uncovered in 350 degree oven until fish flakes easily. approximately 30 - 35 minutes.
- Garnish with cherry tomatoes and parsley if desired.
TROUT STUFFED WITH SHITAKE MUSHROOMS AND SHRIMP
Steps:
- Preheat oven to 375 degrees. On a foil lined baking pan, rub fish inside and out with a mixture of salt, pepper, 1 tablespoon garlic and 1 tablespoon olive oil. Cover and set aside in the refrigerator. In a large frying pan over medium heat, heat 1 tablespoon olive oil. Add celery, onion and sauté for about three minutes. Empty into a large bowl. Without rinsing pan, heat two more tablespoons of oil to high heat. Add mushrooms, stirring constantly for about 5 minutes. Add to bowl. Add bread cubes, remaining oil and remaining garlic to bowl and combine ingredients gently. Add salt and pepper to taste. Add wine, stock, cumin and shrimp and stir until bread soaks up liquid. Stuff fish cavity with stuffing mixture. Place any remaining stuffing in a lightly oiled baking dish. Lightly tent fish with foil and bake for 50 minutes. Just before serving, melt butter in small saucepan. Add oil, lemon and cook over low heat for five minutes. Add salt, pepper and a pinch of cumin. Cover and remove from heat. Transfer fish to platter, top with fresh basil and pour lemon butter sauce over. Serve immediately.
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