wiper population

[TubeDude]

[#0000FF]When I make my "shrimp-rice" stuffing recipe, I often just open a can of the little cocktail shrimp. Very flavorful. But if I am doing something like the "surf and surf" I use either fresh whole shrimp...peeled and deveined...or some of the cooked, peeled and deveined packaged frozen shrimp. We watch for good buys on that stuff and buy a couple of bags. They are individually frozen with a resealable top so you can just take out whatever you want for a serving.

We also do a lot of our fish in the oven...baked fillets in a glass baking dish. And adding a few shrimp really kicks it up a notch. That is about the only way we cook trout anymore...filleted, skinned and with the line of flesh bones cut out. Top them with the butter and seasonings and you can easily imagine it is prime salmon from Alaska. Here is a link to one of my past posts on [url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?post=235668;#235668"]FILLETING TROUT [#0000FF].[/#0000FF]

[/url]With the shrimp-rice thing, you cook the fish, shrimp and other goodies on top of some precooked rice. Then the juices drip down and flavor the rice real nice (rhymes). Below are a couple of pics...one right out of the oven. The other plated up. Good stuff.

[inline "SHRIMP RICE FISH BAKE.jpg"]

[inline "7. PLATED UP.JPG"]
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