HARRISBURG, Pa. (WHTM) -
Chef Sharon Prudhomme of Prudhomme's Lost Cajun Kitchen in Columbia shares her recipe for spicing up freshly-caught trout.
Ingredients:
- Butterflied trout
- handful of shrimp, chopped
- 2 tbl. Red onion, diced fine
- 2 tbl. Bell pepper, diced fine
- 3-4 mushrooms, sliced
- butter
- oil, to prevent sticking
- seafood seasoning
- black pepper
- Orange, sliced and unseeded
- splash of lemon juice
- handful of baby spinach
- swiss cheese
- day-old bread, diced small
- scallions - 2 tbl. chopped
Directions:
- Season and butter trout, saute 3 minutes each side, set aside.
- Saute all other ingredients until onions clarify.
- Placed sauted veggies on top of trout. Done & enjoy!
