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Flounder with Shrimp Stuffing

Flounder with Shrimp Stuffing
The delicious shrimp-herb stuffing makes this fish recipe company-special. But it really isn’t hard to make. Our family enjoys fish, and we eat it often. —Marie Forte, Raritan, New Jersey
6 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • STUFFING:
  • 6 tablespoons butter, cubed
  • 1 small onion, finely chopped
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green pepper
  • 1 pound uncooked shrimp, peeled, deveined and chopped
  • 1/4 cup beef broth
  • 1 teaspoon diced pimientos, drained
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 cups soft bread crumbs
  • FISH:
  • 6 flounder fillets (3 ounces each)
  • 5 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon paprika
  • Salt and pepper to taste

Directions

  • In a large skillet, melt butter. Add the onion, celery and green
  • pepper; saute until tender. Add shrimp; cook and stir until shrimp
© Taste of Home 2013

2 of 2

Flounder with Shrimp Stuffing (continued)

Directions (continued)

  • turn pink. Add the broth, pimientos, Worcestershire sauce, dill,
  • chives, salt and cayenne; heat through. Remove from the heat; stir
  • in bread crumbs.
  • Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam
  • side down in a greased 13-in. x 9-in. baking dish. Drizzle with
  • butter and lemon juice. Sprinkle with seasonings. Bake, uncovered,
  • at 375° for 20-25 minutes or until fish flakes easily with a
  • fork. Yield: 6 servings.
Nutrition Facts: 1 stuffed flounder fillet equals 357 calories, 23 g fat (14 g saturated fat), 187 mg cholesterol, 476 mg sodium, 9 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013