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Flounder with Shrimp Stuffing Recipe

Flounder with Shrimp Stuffing Recipe

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
TOTAL TIME: Prep: 30 min. Bake: 20 min. YIELD:6 servings

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

  • 1. Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs.
  • 2. Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork. Yield: 6 servings.

Nutritional Facts

1 each: 357 calories, 23g fat (14g saturated fat), 187mg cholesterol, 476mg sodium, 9g carbohydrate (1g sugars, 1g fiber), 28g protein .

Reviews for Flounder with Shrimp Stuffing

Sort By :
MY REVIEW
taramoredew
Reviewed Aug. 10, 2015

"I followed this recipe exactly, only omitting the pimento s. This won rave reviews and 2nds from my finicky 14 year old. DEFINITE keeper!"

MY REVIEW
spamonly
Reviewed Jul. 10, 2014

"Why would you use beef broth instead of clam broth? Way too much bread crumbs and fish filets too small."

MY REVIEW
moundbill
Reviewed Sep. 2, 2012

"Great dish.very rich.Toned it down a little with a salad"

MY REVIEW
raceywlf
Reviewed Dec. 31, 2010

"I made this tonight, and was very pleased with the outcome, I used cooked shrimp, since that is all I had, and skipped the cooking procedure, other than that followed the recipe exactly, will definitely do it again.

can't wait to serve it to company! thanks Marie for the recipe. this is a keeper!"

MY REVIEW
bameiboo
Reviewed May. 1, 2010

"I used lump crab claw meat instead of shrimp, my husband gets gout from shrimp. I wanted to eat the stuffing by itself, yummy! I had a bit of stuffing left and made little crab cakes with it. I'm sure its just as good with the shrimp. Everyone loved this dish."

MY REVIEW
pattyl1513
Reviewed Feb. 16, 2010

"Very tasty!!!!"

MY REVIEW
AnnaRoseH
Reviewed Oct. 29, 2009

"We found this to be a restaurant quality dish..beautiful presentation as well. You could easily put this together ahead of time and freeze this as well. Be careful not to overcook the shrimp, though. I think the next time we are going to try substituting the shrimp with crab meat. We made the whole meal suggested in the magazine with this dish: Tomato Soup with Basil, Arugula Summer Salad, and Italian Cookies."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.