Shrimp Stuffed Fish 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.

STUFFED SOLE WITH SHRIMP

Steps:

• Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. Spoon shrimp mixture down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.

BAKED FISH WITH SHRIMP

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
• Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
• Bake, uncovered, for 20 to 25 minutes.

FISH FILLET STUFFED WITH SHRIMP

Steps:

• You'll need foil to cover the pan or if you prefer you can bake them individually en papillote.
• Season the fish with salt and pepper, stuff the fillets with shrimp, if fillets are thin you can fold it over, if it's thick then open it carefully with a sharp knife.
• Place a teaspoon of butter on each fillet, cover and bake 20 to 25 minutes.
• Remove the foil, but take care not to burn yourself with the steam. Serve immediately with mashed potatoes, vegetables or a green salad.

SHRIMP AND CRAB STUFFED FISH

Steps:

• Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
• Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
• Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
• Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
• Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.

STUFFED SHRIMP

Steps:

• In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.

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.

SHRIMP STUFFED FISH

Steps:

• 1. Throughly combine 1 t. salt,1 t. white pepper,3/4 t. cayenne,3/4 t. black pepper,1/2 t. onion powder and 1/4 t. dried thyme leaves.
• 2. Place the margarine in a large skillet over high heat when half melted,add the onions,celery and bell peppers;sauté about 4 minutes,stirring occasionally. Add the seasoning mix,green onions and garlic;cook about 3 minutes,stirring occasionally. Add shrimp,crawfish and continue cooking 5-7 minutes,stirring infrequently(let sediment coat bottom of pan,then scrape bottom well) Add 1/2 c breadcrumbs;stir well then let cook,without stirring until mixture sticks,about 1 minute. Stir and scrape bottom well,then add the butter and stir well and continue cooking until butter melts,stirring and scraping continuously,stir in the remaining bread crumbs and remove from heat;cool slightly. Add 1 egg,beaten with the Parmesan;add to mixture in skillet,mixing well. Transfer to a shallow pan and refrigerate until well chilled.
• 3. Sprinkle the inside surfaces of the fish with salt and pepper. Combine the milk and the remaining egg,in a loaf pan. In a 13x9 inch pan,combine the seasoned flour ingredients,mixing well.
• 4. Stuff each fish with 1/2 c cold stuffing;close fish and refrigerate until well chilled. In a large skillet,heat 1/2 inch oil to 350 degrees.Dredge the fish in the seasoned fish ;then soak in the milk mixture. Just before frying,dredge again in the seasoned flour,fry the fish in the hot oil,first with the fish stuffing side down, so the exposed stuffing fries;as soon as the stuffing side is crisp,fry each side of the fish until golden brown,about 1 to 2 minutes per side. Transfer to a large baking pan and bake at 350 degrees until stuffing is heated through,about 20 minutes. Serve immediately.

FISH HOUSE BAKED STUFFED SHRIMP

Steps:

• Preheat oven to 450°F.
• Stuffing: Place butter, wine, sherry, spices, and garlic in a saucepan, bring to a boil, remove from heat, stir in green onion and let cool.
• Place celery, onion, Parmesan, croutons and crab in a large bowl, add butter-wine mixture and mix well.
• To assemble: Place 6 shrimp on the bottom of 4 greased flat bottomed baking dishes or 4 separate areas of a cookie sheet.
• Divide stuffing into 4 portions, place on top of shrimp and pat down evenly over shrimp.
• Top each serving with 1/4 cup white wine and 1 tsp melted butter.
• Bake 5 minutes.
• Remove pan from oven, combine the cheeses and sprinkle over each serving.
• Bake 5 minutes or until cheese is melted.

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.

SHRIMP-STUFFED SOLE

Steps:

• Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes. , Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika. , Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.