Flounder Stuffed With Shrimp Recipes

FLOUNDER WITH SHRIMP STUFFING

Steps:

• 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., 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.

FLOUNDER STUFFED WITH SHRIMP

Steps:

• Preheat oven to 300.
• Mix shrimp, egg, and 1/4 cup milk.
• Melt butter skillet.
• Saute chives for 1 minute.
• Add flour and cook until bubbly.
• Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
• Fill pocket with shrimp mixture; close with toothpicks.
• Pour remaining milk and sherry over fish. Sprinkle with seasonings.
• Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.

FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP

Steps:

• Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
• Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
• Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

FLOUNDER STUFFED WITH SHRIMP AND CRABMEAT

Steps:

• Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Add the onions, garlic, celery, and peppers. Sauté for 2 minutes, or until the vegetables are wilted.
• Add the shrimp and season with salt and Old Bay (to taste). Sauté for 2 minutes. Remove from the heat and place mixture into a bowl. Gently stir in the crabmeat, then the bread crumbs a little at a time, adding more as needed to gently bind. Set aside to cool.
• Place equal amounts of filling onto each fillet and roll up. (alternatively, you can place one fillet on the baking sheet, place filling atop the fillet, then place another on top, off to the side, to resemble a pocket of stuffing).
• Place the fish on a baking dish (seam side down if rolled). Drizzle the fish with the butter and sprinkle with lemon juice. Sprinkle top of fish with salt, black pepper and paprika.
• Place the pan in the oven and bake for 20-25 minutes until fish is cooked thru. Remove the fish from the oven and serve with lemon wedges.

CRAB-STUFFED FLOUNDER ROLLS WITH SHRIMP AND COCKLES

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion, fennel bulb and garlic and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Stir in the oregano and red pepper flakes and cook, stirring, 30 seconds. Increase the heat to medium high, add the wine and cook until it almost completely evaporates, about 5 minutes. Add the tomatoes and clam juice and simmer, stirring occasionally, until the tomatoes are tender and the broth is slightly thickened, about 15 minutes.
• Meanwhile, toss the crab with the lemon zest, 1 tablespoon fennel fronds and a pinch of salt in a medium bowl. Season the flounder with salt and pepper. Place a packed 1/4 cup of the crab mixture about 2 inches from the widest end of each fillet and tightly roll the fish around the crab; insert a toothpick or small skewer through the center to secure.
• Gently nestle the flounder rolls in the simmering tomato broth. Cover and cook until opaque, 12 to 15 minutes. Transfer the rolls to a rimmed platter with a slotted spoon and remove the toothpicks; tent with foil and set aside.
• Add the cockles to the simmering tomato broth, cover and cook until they just start opening, about 6 minutes. Stir in the shrimp and cook until just opaque and the cockles are completely open, about 2 more minutes. (Discard any unopened cockles.) Transfer the cockles, shrimp and broth to the platter with the flounder rolls and top with the remaining 1 tablespoon fennel fronds.

FLOUNDER WITH SHRIMP SAUCE

Steps:

• Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.,

FLOUNDER WITH SHRIMP STUFFING FOR 2

Steps:

• In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp 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 9x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork.