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Trout and Shrimp Capellini with Beurre Blanc Sauce



6 oz. Filet of Trout

6 - 21 to 25 count shrimp

8 oz Capellini



Clarified butter for sautéing

Salt and white pepper

Chopped parsley

Seasoned flourus Cajun Recipes

Cook the cappelini and put aside. Sauté the shrimp in butter and season to taste with salt

and white pepper. Season the trout with salt and white pepper, then dust the trout with

seasoned flour and pan fry in clarified butter. Toss the Capellini in garlic butter, add

parsley and put on plates. Put the trout filet on the Capellini, garnish with shrimp around

the edge of the Capellini, and top with Beurre blanc sauce.iope

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