Suspiciously similar to last month's recipe, but simpler; and when you've got fresh trout fillets...
(2) Big 'ole trout fillets (1) Can Cream of Shrimp Soup
(1) Tblsp olive oil (1) Cup diced celery
(1) Cup diced bell pepper (1/2) Cup diced red onions
(1) Teasp. lemon juice. Salt, Pepper, Konriko
(1/2) cup water) (1/2) Cup white wine
Sprinkle the fillets with Konriko. Heat olive oil andStir fry the celery,
bell peppers and onions; add lemon juice and white wine.
Add the Cream of Shrimp Soup and add some water.
Bring to boil, then simmer until the sauce begins to thicken again.
Grill the trout fillets and smother with Shrimp sauce. Serve.