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Catch ‘em & Cook ‘em: Flounder with Shrimp Stuffing

June 21, 2017
By Capt. Dick May , 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 olives

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 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 into 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 25 minutes or until fish flakes easily with a fork.

Serves 6

"Capt. Dick's Seafood & Southern Country Cooking," Capt. Dick May's newest cookbook, can be ordered at Go to "Cookbooks," then to the "Food and Wine" category. Type in "Capt. Dick's Seafood & Southern Country Cooking" and click. A picture of the cookbook, price and information for ordering will be displayed.



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