Sauteed Trout Samuel - cooking recipe

Ingredients

1 lb. shrimp, peeled and deveined
salted water
1 c. sliced mushrooms
2 Tbsp. chopped pimentos
1 bunch chopped shallots
8 stalks cut asparagus spears (fresh or frozen)
1/4 lb. butter
8 Tbsp. flour
1/4 c. pearl onions
4 (6 to 8 oz.) trout fillets
1 c. olive oil
2 Tbsp. chopped parsley
1 Tbsp. chicken base
1/2 tsp. cayenne pepper
salt and pepper to taste

Preparation

Put shrimp in a large pot, cover with water (salt added) and boil until tender.
In a saucepan, saute mushrooms lightly.
Add pimentos, shallots and asparagus, then shrimp and water.
Bring to a boil.