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Basil Shrimp And Brook Trout

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Ingredients
  Trouts 4 Medium
  Lea and perrin worcestershire sauce 8 Tablespoon
  Lemon 1⁄2 Large
  Butter 1 Cup (16 tbs)
  Extra virgin olive oil 1 Cup (16 tbs)
  Shrimp 2 Cup (32 tbs)
  Basil leaves 1 Cup (16 tbs)
  Bacon strip 5 Medium
  Horseradish 1 Teaspoon, grated
  Onion 1⁄2 Large, finely chopped
  Honey 1 Tablespoon
  Red pepper flakes 1 Teaspoon
  Barbecue sauce 2 Cup (32 tbs)
  Hot sauce 1 Teaspoon
  Capers 1 Cup (16 tbs)
  Basil 1 Teaspoon, finely minced and frozen
  Cilantro 1 Teaspoon, finely minced and frozen
  Parsley 1 Teaspoon, finely minced and frozen
Directions

MAKING
1. About 5-10 minutes before cooking season the trout with lea and perrin Worcestershire sauce and juice of half a lemon.
2. In a pan heat together butter and extra virgin olive oil.
3. Dredge the trouts in all purpose flour, add into the pan and fry until done.
4. Cut open a shrimp and stick a piece of basil, roll a bacon strip around it and secure with a toothpick.
5. Grate a fresh horseradish into a skillet, add honey, pepper flakes, barbecue sauce and hot sauce and heat on low for 2-3 minutes.
6. In a saucepan heat oil, add the prepared shrimps and fry for about 5 minutes.
7. Remove and drain on a plate lined with paper towel.
8. In another pan add precooked barley along with curry powder, basil, cilantro and parsley dorot cubes.
9. Into the pan with the cooked sauce of the trouts add some capers, lemon filets and lea and perrin Worcestershire sauce and stir.

SERVING
10. Pour over the horseradish sauce over the shrimps, place in a serving bowl and lay over fresh basil leaves.
11. Halve a lemon with a decorative cutting along its edges and remove its filets.
12. Spread barley over a serving plate, place a fried trout, spoon over the sauted vegetables and the cooked sauce of the trout and place the halved lemon.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Trout
Interest: 
Gourmet
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes

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