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Catch ‘em & Cook ‘em: Flounder with Shrimp Stuffing

October 18, 2017
By Capt. Dick May , Pine Island Eagle



6 Tbsp butter cubed

1 small onion finely chopped

1/4 C finely chopped celery

1/4 C finely chopped green pepper

1 Lb uncooked shrimp peeled, deveined and chopped

1/4 C beef broth

1 tsp diced pimientos drained

1 tsp Worcestershire sauce

1/2 tsp dill weed

1/2 tsp minced chives

1/8 tsp salt

1/8 tsp Cayenne pepper

1 1/2 C soft bread crumbs


6 flounder fillets (3 oz each)

5 Tbsp butter melted

2 Tbsp lemon juice

1 tsp minced fresh parsley

1/2 tsp paprika

Salt and pepper to taste

How to:

1. In a large skillet, melt butter. Add the onion, celery and green pepper and saute until tender.

2. Add shrimp and cook stirring until shrimp turns pink.

3. Add the broth, pimientos, Worcester-shire sauce, dill, chives, salt and cayenne and heat through.

4. Remove from heat and stir in the bred crumbs.

5. Spoon about 1/2 C stuffing onto each fillet and roll up.

6. Place seam side down in a greased 13 x 9-inch baking dish.

7. Drizzle with butter and lemon juice and sprinkle with seasonings.

8. Bake uncovered at 375 degrees for 20-25 minutes or until fish flakes with a fork.

Serves 6

Capt. Dick May is a former long-time island fishing guide and cookbook author. His latest book, "Capt. Dick's Seafood & Southern Country Cooking," can be ordered at



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