Recipes

Prawn Recipes

Hot and Spicy Prawns

3 tbl. low sodium soy sauce
1 tbl. cornstarch
1 tbl. rice vinegar
1 tbl minced, peeled fresh ginger
1/4 tsp. crushed red pepper
1 pound prawns
1 cup coarsely chopped green onions
3 cloves minced garlic
3/4 cup sliced red bell peppers
3/4 cup sliced yellow bell peppers
2 tbl. fresh lemon juice
½ tsp. white pepper
1/4 tsp. salt
4 cups hot, cooked rice

1. Combine first five ingredients in a medium bowl, add prawns
2. Cover and marinate in refrigerator for 30 minutes
3. Heat oil in a large not-stick skillet over medium heat, add onions, ginger, and garlic. Saute one minute stirring constantly.
4. Add shrimp mixture, and saute two minutes
5. Stir in bell peppers, lemon juice, white pepper, and salt. Cook 1.5 minutes or until prawns are done. Serve over rice.

Cane-Charred Prawns
Serves 4.

Cane-Charred Marinade:
1 cup olive oil
1/4 cup cane syrup or dark corn syrup
1/2 cup white wine
3 shallots, chopped fine
juice of 1 lemon
1/4 tsp. Tabasco sauce
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
Combine the oil, cane syrup, wine, shallot, lemon juice, Tabasco, rosemary, and thyme in a shallow dish.

1 lb. large prawns, peeled and divined
4 large sprigs rosemary, soaked in oil
Thread the shrimp onto the rosemary sprigs and marinate for 15 to 20 minutes in the mixture. Remove the sprig skewers and place them on the grill until the shrimp are lightly charred, about 2 minutes. Move them to medium heat to finish cooking,about 4 to 8 minutes.

Garnish with the lemon slices.

Prawns with Mushrooms

4 oz. Butter
1/4 cup Green Onions
1 1/2 Tbsp. Seasoning Mix

Quickly saute in hot skillet

1 1/2 lbs. Large prawns
8 oz. 1/4″ sliced Mushrooms

Add – cook until shrimp are firm

1/4 cup Shrimp Stock

Add stir into mixture

4 Tbsp. firm Butter
3 Tbsp. chopped fresh Parsley
2 Tbsp. Shrimp Stock

Add and shake pan until incorparated
Serve at once in Puff shells w/ Lime wedges

Seasoning Mix

1 part Oregano
2 parts Thyme
2 parts Basil
4 parts Pepper (black & white)
4 parts Red Pepper
4 parts Garlic
6 parts Salt

Trout recipes

Terrific Trout Coatings
SOUTHERN STYLE
Roll trout in cornmeal seasoned with salt and pepper and pan fry in bacon fat.
SESAME SEED
Brush trout with melted butter, sprinkle with lemon pepper and salt and roll in sesame seeds. Pan fry.
LEMONY CRUNCH
Dip trout in batter made from 1 1/3 parts lemon juice carbonated beverage and 1 part pancake mix with salt to taste. Deep fry in oil until golden brown.
BEER BATTER
Substitute beer for liquid in prepared batter mix, coat trout and deep fry.
FRENCH BREAD CRUMB
Dip trout in milk and egg wash and coat in coarse French bread crumbs seasoned with salt and paprika. Bake or deep fry until golden brown.

Saucy Trout Toppers
MUSHROOM SAUCE
Sauté sliced mushrooms in butter and flour. Add 4 parts chicken bouillon, 1 part tomato sauce and season with sherry, parsley, dill and poultry seasoning. Simmer 1/2 hour and serve piping hot over broiled trout.
CHAMPAGNE SAUCE
Bake trout with 4 parts champagne and 1 part lemon juice and lemon quarters for 15 minutes. Pour heavy cram over trout and broil until sauce is lightly browned.
SAUCE MARINARA
Simmer canned tomatoes, garlic, parsley, oregano, salt and pepper in oil for 20-30 minutes. Server hot over poached or steamed trout.
CUCUMBER SAUCE
Add finely chopped cucumber, celery seed and salt to mayonnaise and serve chilled with fried trout.
HERB SAUCE MACADAMIA
Sauté chopped scallions and macadamia nuts in butter with thyme, oregano, sage, rosemary, and marjoram. Add white wine, heat and serve hot.
CURRY CREAM SAUCE
Sauté finely chopped onion and apple in butter. Add to prepared white sauce. Add curry powder to taste. Serve hot.

Super Trout Stuffers
ORANGE RICE STUFFING
Cook rice in 5 parts water, 2 parts orange juice and 1 part lemon juice. Add sautéed chopped celery, onions, slivered almonds and fresh chopped parsley. Stuff trout with rice mixture, brush with orange juice and oil and bake.
SUCCOTASH STUFFING
Season cooked diced carrots, corn, lima beans and green peppers with salt and lemon pepper. Stuff trout with vegetables, drizzle cavity with melted butter and bake.
CORNBREAD STUFFING
Crumble prepared cornbread and saturate with melted butter. add raisins and walnuts. Stuff trout and bake.
WILD RICE STUFFING
Cook long grain and wild rice in beef or seafood stock with herbs. Add sautéed mushrooms and chopped parsley. Stuff trout an bake.
ZUCCHINI -PARMESAN STUFFING
HEat crushed garlic in oil and discard. Sauté thinly sliced zucchini in oil until lightly browned. Fill trout cavity with zucchini and sprinkle with grated Parmesan cheese. Baste trout with garlic flavored oil and bake.
SOUR CREAM STUFFING
Combine dry bread cubes with finely chopped onion and dairy sour cream. Add chopped dill pickle, paprika, salt and pepper to taste. Stuff trout loosely and bake.

Cooking Pointers
An important part of the great appeal of trout lies in the variety of ways it can be cooked. For best results, follow these practical tips.
DO NOT SCALE. The jelly around the scales permits trout to be breaded or coated without using any type of liquid.
DO NOT REMOVE HEAD AND TAIL WHILE COOKING. This minimizes skin breakage and “foreign” flavors.
TO BROIL. Never place trout closer than four inches from the heat. Do not turn.

TO BAKE. Cook at approximately 400-425 F. For the shortest period of time. Test by probing with fork for doneness. Do not turn.
TO PAN FRY. Roll in coating and fry gently until brown and fish flakes easily with a fork.
TO SIMMER. Boiling will carry off much of the savory trout flavor — so never boil trout; slowly simmer it.
TO DEEP FRY. Use thin batter; thick batter absorbs fat. Deep fry at 325-350 F. Until golden brown. Maintain a ratio of 1 lb. Trout to 8 lbs. Fat.
TO POACH. Immerse trout in liquid barely covering it. For a flavor bonus, add wines or other cooking liquids.
TO MICROWAVE. To cook fresh tout, make three slashes across the entire body of the fish on both sides. Brush cavity and both sides of trout generously with melted butter. Sprinkle cavity with salt and seasoning to taste. Cook for approximately 2 minutes on medium. Remove from oven and let stand, covered for a few minutes. Test for doneness: meat should flake easily and not be too soft to the touch. The dorsal fin should come out cleanly.

Pan Fried Trout

Ingredients	Amount	Directions
Rainbow Trout Eggs Milk Seasoning Salt Pepper Flour Oil	5 lb 4 1/2 cup As needed As needed As needed As needed	1. Thaw trout if frozen, wash and pat dry. 2. Dip trout into beaten egg and milk wash. 3. Dredge trout in mixture of flour, seasoning salt and pepper. 4. Pan fry in hot vegetable oil about 3 minutes on a side or until fish flakes easily with fork. Garnish with parsley and lemon wedge and server immediately.

Seafood Stuffed Rainbow Trout

Ingredients	Amount	Directions
Rainbow Trout Salt White sauce Shrimp and/or seafood pieces, cooked Sauterne wine Stale bread, small cubes Capers, drained Butter, clarified PaprikaNote: seafood pieces can include white fleshed fish such as schrod, sole, snapper, halibut and/or shellfish such as shrimp, crab or lobster.	5 lb As needed 3 cup 2 lb 1/4 cup 4 oz 2 Tbsp As needed As needed	1. Thaw trout if frozen, wash and pat dry. Sprinkle cavity with 1/4 teaspoon salt. 2. Combine heated white sauce, wine and seafood pieces and cool. 3. Fold bread and capers carefully into sauce mixture. 4. Fill each trout with 1/2 cup of stuffing mixture and secure opening with toothpicks. 5. Brush skin with butter, place on greased steamable pan and add water to bottom of pan. Cover and bake at 350F for 15 minutes. 6. Uncover and continue to bake about 5 minutes or until fish flakes easily when tested with fork. 7. Brush with butter again, sprinkle with salt and paprika. Place under broiler until skin is browned and glazed. Garnish with lemon crown and watercress and server immediately.

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