Shrimp Stuffed Trout

With the weather warming & more folks hitting the streams I thought I'd share my favorite trout recipe...Enjoy


2-3 lbs trout (whole)
1/2 lbs shrimp (peeled)
Fresh chopped parsley
2 cloves garlic, chopped
1 Tbsp butter
Rinse & dry the fish with a paper towel
Melt the butter in a sauce pan
Add shrimp, parsley & garlic
Saute' for about 5 min
Stuff trout with shrimp mixture
Bake @ 350 in oven for 30 min
Serve with steamed vegetable & rice

Dr Pepper BBQ Sauce

I must admit….I was a little worried to how this would turn out!  After all I was cooking this and a chicken for Mother’s DayJ

I cooked the chicken on the grill whole (Beer Butt Style).  Did a basic rub with Kenny’s North Carolina Bourbon Molasses Rub.  I also injected the bird with some good ole PBR (Pabst) & Kenny’s Rub.

As for the BBQ sauce goes… I was pretty amazed how well it turned out!  It was sweet & tangy with a little back heat.  I pulled the meat from the chicken and placed it on some fresh toasted dinner rolls topped with the BBQ sauce.  Here’s what it consisted of:

24 oz Dr Pepper

1/2 Cup lemon juice

½ Cup vegetable oil

2 teaspoons kosher salt

½ teaspoon black pepper

½ teaspoon basil

1 cup ketchup

1/3 cup Worcestershire sauce

1 teaspoon crushed red pepper flakes (Can add more if desired)

2 teaspoon chili powder

1/3 cup minced onion

2 cloves garlic

½ cup brown sugar

¼ cup molasses

-          Place all ingredients in blender except for 12 oz of Dr Pepper

-          Blend well

-          Empty blender to sauce pan

-          Add remaining 12 oz Dr Pepper

-          Heat to a simmer & reduce by 1/3  or ½ for a thicker sauce

-          Cool & store in a mason jar