Guy on Fire by Guy Fieri

Author:Guy Fieri
Language: eng
Format: epub
Publisher: HarperCollins

Blackened Trout with Shrimp Sauce

Some of the greatest dinners I’ve had at the lake have been made from fresh fish caught by Hunter, Ryder, and my nephew Jules.

MAKES: 4 servings

TIME: 20 minutes

YOU’LL NEED: Stovetop or propane burner, large cast-iron skillet

PREP-AHEAD TIP: Make the spice blend ahead of time. It can also be used on chicken or pork chops.

Spice blend

1 tablespoon paprika

2 teaspoons mustard powder

1 teaspoon cayenne

1 tablespoon garlic powder

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon dried basil

1 tablespoon kosher salt

1½ teaspoons freshly ground black pepper

Trout and shrimp sauce

Four 6-ounce trout fillets, pin bones removed

3 tablespoons unsalted butter

½ pound medium shrimp, peeled and deveined, roughly chopped

Kosher salt and freshly ground black pepper

2 celery stalks, finely diced

1 small green bell pepper, seeded and finely diced

1 small yellow onion, finely diced

2 garlic cloves, minced

1 cup fish stock (or Shrimp Stock)

1 cup heavy cream

Lemon wedges

Sliced scallions, for garnish

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