Brigsten's Trout Meuniere with Roasted Pecans and Shrimp
INGREDIENTS
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2 eggs
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2 cups milk
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2 cups all-purpose flour
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5-6 teaspoons Chef Paul Prudhomme’s Seafood Magic seasoning
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2 5-ounce speckled trout filets
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½ cup vegetable or peanut oil
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5 tablespoons softened unsalted butter, in all
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6 medium-sized peeled fresh shrimp
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½ cup roasted pecan pieces
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2 Tablespoons thinly sliced green onions
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¼ teaspoon minced fresh garlic
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½ teaspoon Lea & Perrins
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6 Tablespoons shrimp stock
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½ teaspoon lemon juice
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