Shrimp Stuffing: Sauté onion and mushrooms in butter in skillet until lightly browned. Add salt, white pepper, red pepper, green onions, shrimp, and sherry wine. Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.
Make Trout: Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly. Carefully fill each trout cavity with shrimp stuffing. Secure seams with wood picks. Melt butter in large skillet. Sauté trout in butter, a few at time, until lightly browned on both sides and stuffing is hot. Remove trout when done and keep warm.
Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper. Pour over trout.Makes 6 to 8 Source: