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Flounder with Shrimp Stuffing

December 5, 2018
By Capt. DICK MAY - Catch 'em & Cook 'em , 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 turn pink.

3. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne and heat through.

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

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

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

7. Bake uncovered at 375 degrees for 20 to 25 minutes or until fish flakes easily with a fork.

Serves 6

Capt. Dick May was a former long-time island fishing guide and cookbook author.



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