Shrimp Scampi Stuffed Trout Recipe

Prepare trout

Pat the trout dry inside and out with paper towels. Season the cavity and exterior lightly with 1 tsp salt and 1/2 tsp pepper. Place trout on a baking sheet or plate while you prepare the filling.

Prepare shrimp

Chop 6 shrimp finely (reserve the rest whole or halved) so they incorporate into the stuffing; roughly halve or leave the remaining 4 for texture. Season the chopped shrimp with a pinch of salt and pepper.

Cook filling aromatics

In a medium skillet over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and 3 minced garlic cloves and cook until translucent and fragrant, about 1–2 minutes (do not brown).

Cook shrimp for filling

Add the chopped shrimp to the skillet and cook just until they turn pink, about 1–2 minutes. Add 1 tbs white wine and let it reduce for 30–45 seconds. Remove from heat.

Finish filling mixture

Stir in 1 tbs panko, 2 tbs chopped parsley, 1 tsp lemon zest, 2 tbs lemon juice, and 1 tbs melted butter. Adjust seasoning with about 1/2 tsp salt and 1/4 tsp pepper. The mixture should be moist but hold together enough to stuff; if too wet, add another 1 tbs panko.

Stuff trout

Gently fill each trout cavity with half of the shrimp mixture, distributing any larger shrimp pieces evenly. Fold the cavity closed (use kitchen twine or toothpicks if needed). Place the stuffed trout on a lightly oiled baking sheet or in a shallow roasting pan.

Top trout for roasting

Dot each stuffed trout with 1/2 tbs of the remaining butter and drizzle a little olive oil over the skin. Sprinkle the exterior with the remaining salt and pepper.

Make sauce base

In a small saucepan over medium heat, add 1/2 cup white wine and 2 minced garlic cloves. Bring to a gentle simmer and reduce the wine by about half, 3–4 minutes, to concentrate the flavor.

Mount butter

Lower the heat to low. Whisk in the cold cubed butter a few pieces at a time, whisking constantly until each addition is incorporated and the sauce is slightly thickened and glossy (this is an emulsified beurre blanc-style sauce). Do not boil once butter is added.

Finish sauce

Stir in 1 tbsp lemon juice and 1 tbsp chopped parsley. Taste and season with salt and pepper to your preference. Keep warm on the lowest heat until the trout is ready; re-whisk briefly before serving if it separates.

Roast trout

Preheat the oven to 400°F (200°C). Roast the stuffed trout in the preheated oven for 12–16 minutes, depending on size, until the flesh flakes easily with a fork and reaches an internal temperature of about 145°F (63°C). If you want a slightly crisper skin, broil for the final 1–2 minutes while watching closely.

Rest and plate

Remove trout from the oven and let rest 2–3 minutes. Place each trout on a serving plate, spoon 2–3 tbs of the white wine butter sauce over the top and alongside the fish. Garnish with lemon slices and the extra chopped parsley.

Serve

Serve immediately with any extra sauce passed at the table. Recommended sides: simple buttered new potatoes or sautéed greens to complement the lemony white wine butter sauce.