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Flounder Fillets With Shrimp Stuffing

Yield 4 servings


  • 1 dozen cooked large shrimp, divided
  • 1 small onion, minced
  • 1/4 cup chopped green pepper
  • 1 clove garlic, crushed
  • 3/4 cup plus 1 tablespoon butter or margarine, divided
  • 1/4 cup soft breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 4 flounder fillets (about 1 1/2 pounds)
  • 3 egg yolks, beaten
  • 2 tablespoons lemon juice
  • 1/8 teaspoon red pepper

How to Make It

  1. Chop 8 shrimp, and set aside. Reserve remaining shrimp for garnish.

  2. Sauté onion, green pepper, and garlic in 1/4 cup butter in a medium skillet until onion is tender. Add chopped shrimp, breadcrumbs, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper to vegetable mixture; mix well, and remove from heat.

  3. Spread shrimp mixture evenly over fillets. Roll up each fillet, and place seam side down in a greased 10- x 6- x 2-inch baking dish. Melt 1 tablespoon butter, and brush over fillet rolls. Bake at 350° for 25 minutes or until fish flakes easily when tested with a fork.

  4. Melt remaining 1/2 cup butter in a small saucepan over low heat. Add beaten yolks, lemon juice, remaining salt, and red pepper; continue to cook over low heat until thickened.

  5. Remove fillet rolls to a warm serving platter. Top with egg sauce, and garnish with reserved whole shrimp.

Oxmoor House Homestyle Recipes