Trout Giambelluca

 

There is a depressing dearth of trout giambelluca recipes on the internet.

When I was in Oklahoma, planning the menu for a dinner party that could not possibly happen for at least six months (as is my wont), I googled trout giambelluca and came up with: nothing.

Nada.

 

Zip.

This is an outrage, people. Something so delicious and so easy to make as trout giambelluca deserves a presence on the World Wide Web. So, as it is my sworn duty to make the internet more delicious, I present to you: trout giambelluca. That's pronounced JAHM'-bah-LOO''-kuh.

First you broil some trout.

Then you melt some butter in a skillet and add green onions, garlic, tomatoes, and shrimp.

At first it's not much to look at. But then the magic happens.

The tomatoes slowly begin to break down, and the shrimps release all of their shrimpy juices, turning your skillet into a bubbling pool of pink-orange sauce.

When both of your meal components are done, spoon the sauce over the trout.

 

Then take lots of pictures because it looks so darned delectable.

  

 Don't forget to serve with fresh, crusty bread to sop up the sauce.

Recipe: Trout Giambelluca

From Recipes and Reminiscences of New Orleans, Vol. II (aka, the Ursuline Cookbook)

 

Ingredients

 

For Trout:

 

2 (10 ounce) fillets of trout

Butter

Lemon juice, to taste

 

For Sauce:

 

1 fresh tomato sliced thin

1/2 pound of shrimp

1 stick butter

1/2 cup shallots or green onions

Salt and pepper, to taste

 

Directions

 

In butter, with lemon juice to taste, broil fillets about 8 minutes. Set aside.

 

Saute all sauce ingredients together and spoon over fillets. Serves 2. That wasn't so hard, was it?