Flounder With Shrimp Sauce Recipes

FLOUNDER WITH SHRIMP STUFFING

Flounder with Shrimp Stuffing image

The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 21

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

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.

Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

FLOUNDER WITH SHRIMP STUFFING FOR 2

Flounder with Shrimp Stuffing for 2 image

For a perfect date night meal, try this delicious stuffed flounder. You don't have to go to a fancy restaurant when you can make a recipe that is sure to impress your date!-Marie T Forte, Raritan, New Jersey

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 21

Ingredients

STUFFING:
2 tablespoons butter
2 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
8 uncooked medium shrimp, peeled and deveined
2 tablespoons beef broth
1/2 teaspoon diced pimientos, drained
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon minced chives
Dash salt
Dash cayenne pepper
1/2 cup soft bread crumbs
FISH:
2 flounder fillets (3 ounces each)
2 tablespoons butter, melted
2 teaspoons lemon juice
1/2 teaspoon minced fresh parsley
Dash paprika
Salt and pepper to taste

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.

Nutrition Facts : Calories 353 calories, Fat 25g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

STUFFED FLOUNDER WITH SHRIMP CREAM SAUCE

Stuffed Flounder with Shrimp cream sauce image

This is a recipe I have perfected over the years. Many dinner guests have enjoyed this delectable recipe. Can substitute White fish, Talapia, Orange roughy or Mahi Mahi instead.

Provided by Michelle Cater

Categories Seafood

Time 1h10m

Number Of Ingredients 19

Ingredients

6 flounder fillets, washed and patted dry
2 Tbsp margarine
2 Tbsp lemon juice
2 Tbsp cooking wine
1/4 c cooking wine
1/3 c dried bread crumbs
1/8 c sour cream
1 pkg sour cream, small
1 can(s) crab meat, small
1 can(s) salad shrimp, small
2 Tbsp fresh parsley
1 tsp dijon mustard
1/4 c shallots, diced
1 clove garlic, crushed
1/4 c water
1 tsp salt
paprika
1/4 c cooking wine, for sauce
1 tsp pepper

Steps:

1. Saute shallots and garlic in margarine. when shallots look glossy they are done. Spoon in bowl. Add crab, bread crumbs, 1/8 cup sour cream, 1 T. fresh parsley, salt and pepper, and mustard. Combine thoroughly. Spoon mixture on fillets and roll up end to end. Spray casserole dish with cooking spray. Place fillets seam side down in dish. pour water and 1/4 cup cooking wine over fish. Add 1 T. lemon juice. Sprinkle with paprika. Bake at 350 degrees for 20-25 minutes. While baking make cream sauce.
2. Cream sauce: In small saucepan, put sour cream and 1/4 cup cooking wine. Stir in salad shrimp. Heat thoroughly. When serving the fillets, pour over the top of fillets and sprinkle with fresh parsley. Serve with rice.

CREOLE FLOUNDER WITH SEAFOOD SAUCE

Creole Flounder with Seafood Sauce image

This is one of my family's favorite Creole dishes. The recipe can be made with flounder or sole fillets, but I sometimes use locally caught kingfish bass.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4-5 servings.

Number Of Ingredients 14

Ingredients

1 cup diced onion
1 cup chopped green pepper
2 garlic cloves, minced
1/2 cup minced fresh parsley
1/2 cup butter, cubed
1/4 cup all-purpose flour
2 cups half-and-half cream
8 ounces Mexican process cheese (Velveeta), cubed
2 tablespoons lemon or lime juice
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1/4 cup Creole mustard or other spicy mustard
2 pounds flounder fillets
1-1/2 teaspoons Creole seasoning
2 pounds cooked shrimp, peeled and deveined

Steps:

In a large skillet, saute the onion, green pepper, garlic and parsley in butter until tender. Stir in flour until blended. Gradually add the cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; Stir in cheese and lemon juice; cook and stir until cheese is melted. Add crab. Cover and keep warm. , Spread mustard on both sides of fillets. Sprinkle with Creole seasoning. Place on a greased broiler pan. Broil 4-6 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Top each fillet with four to five shrimp; serve over crab sauce.

Nutrition Facts : Calories 869 calories, Fat 44g fat (25g saturated fat), Cholesterol 528mg cholesterol, Sodium 1868mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 2g fiber), Protein 88g protein.

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