Flounder with Shrimp Stuffing Recipe
- 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
- 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
- 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.
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
"Oh wow, this was great. I used clam juice instead of broth. The pimento adds a great touch. I always have it handy cause I'm in the south and we love our pimento cheese spread. It's simple yet elegant when plated. I placed asparagus next to the fish and poured the butter lemon sauce over it also and let it bake at the same time frame. Came out spectacular. Will do this again soon."
"I followed this recipe exactly, only omitting the pimento s. This won rave reviews and 2nds from my finicky 14 year old. DEFINITE keeper!"
"Why would you use beef broth instead of clam broth? Way too much bread crumbs and fish filets too small."
"Great dish.very rich.Toned it down a little with a salad"
"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!"
"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."
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.