Flounder Or Other White Fish Stuffed With Shrimp Food

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.

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.

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.

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.

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 FILLETS IN SHRIMP SAUCE FOR TWO

Steps:

• Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
• Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
• Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
• Southern Living.

STUFFED FLOUNDER LA FOURCHE

Steps:

• In a heavy pan, sauté onions, celery and garlic in the butter over medium heat.
• When vegetables are soft, add shrimp, crab, egg and remaining ingredients except wine and paprika.
• Slice each flounder on the dark side down the middle.
• Slice toward the sides making a pocket under the meat large enough to place the seafood stuffing.
• Season the stuffing to taste.
• Fill the pocket, leaving a mound on top.
• Place in a pan with 1 ½ cups of dry white wine.
• This will keep the flounder moist and keep it from sticking.
• NOTE: it helps to rub butter on the pan.
• Sprinkle paprika on the top and bake for 25 minutes in a 3750 F oven.

LETTUCE LEAVES STUFFED WITH FISH AND SHRIMP

Steps:

• Pick over spinach to remove tough stems and blemished leaves.
• Bring quantity of water to boil and add spinach. Cook, stirring occasionally, 2 minutes. Drain well and when cool enough to handle squeeze to remove excess liquid. There should be slightly less than 1/2 cup.
• Drop lettuce leaves into boiling water and stir down gently until all are immersed. Let simmer minute or two or until leaves are wilted. Drain. Arrange on kitchen towel to dry briefly. Cut away small portion of tough center section at stems.
• Put clams into small saucepan and add wine. Cover and bring to boil. Let simmer until clams are opened.
• Cut fish fillet lengthwise in half. Lightly score on each side using sharp knife. Cut halves diagonally into one-inch-wide pieces. Set aside.
• Cut shrimp in half crosswise. Set aside.
• Heat 2 tablespoons butter in skillet and add scallions and garlic. Cook briefly, stirring, without browning. Add fish and shrimp and cook, stirring gently. Sprinkle with salt and pepper and cook 3 minutes. Remove from heat. Remove 5 clams from shells and add to fish and shrimp. Leave remaining clams on half shell and set aside.
• Put spinach in food processor or blender and add 1/4 cup of fish stock. Blend thoroughly. Add remaining stock and 1/4 cup of cream and blend. Pour mixture into saucepan and add remaining cream. Bring to boil. Add salt and pepper to taste.
• Open lettuce leaves and fill centers with fish mixture. Fold leaves over gently to make neat packages.
• Butter baking dish large enough to hold packages in one layer. Arrange close together.
• Heat remaining 2 tablespoons butter in skillet and add turnip, celery and carrot. Cover and cook, stirring occasionally, 4 minutes.
• Pour spinach sauce over filled lettuce leaves. Drain julienne vegetable strips and sprinkle over lettuce leaves. Arrange clams on half shell on top, shell side down.
• Preheat oven to 350 degrees.
• Cover the dish with foil and bake until heated through, 10 to 15 minutes. Do not overcook or fish and seafood will dry out.