Hurricane Recovery Resources

Got to Be NC
Recipe by: Lisa Prince

Flounder with Shrimp Stuffing

I love flounder grilled and baked but in the colder months I enjoy it stuffed because it is richer and more filling.  This recipe was found in Taste of Home, June/July 2009 and is very easy.  This stuffing is fabulous and would also be great for stuffed mushrooms!

Servings: 6
Cook Time: Prep Time: 30 minutes; Total Time: 1 hour
Meal Type: Entree
NC Ingredients: Shrimp, Flounder

Print Recipe

Ingredients

Stuffing
6
Tbsp. butter, cubed
1
small onion, finely chopped
1/4
cup finely chopped celery
1/4
cup finely chopped green pepper
1
lb. uncooked NC shrimp, peeled, deveined and chopped
1/4
cup beef broth
1
tsp. diced pimientos, drained
1
tsp. Worcestershire sauce
1/2
tsp. dill weed
1/2
tsp. minced chives
1/8
tsp. salt
1/8
tsp. cayenne pepper
1
½ cups soft bread crumbs
Fish
6
flounder fillets (3 oz. each)
5
Tbsp. butter, melted
2
Tbsp. lemon juice
1
tsp. minced fresh parsley
1/2
tsp. paprika
Salt and pepper to taste

Directions

Stuffing

In a large skillet, melt butter.

Add the onion, celery and green pepper; sauté 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 breadcrumbs.

Fish

Spoon about ½ cup stuffing onto each fillet; roll up.

Place seam side down in a greased 13 X 9 inch baking dish.

Drizzle with butter and lemon juice.

Sprinkle with seasonings.

Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.