Rock shrimp stuffed flounder

Yield: 4 servings

Measure Ingredient
1.00 tablespoon olive oil
½ cup minced onion
¼ cup minced celery
¼ cup minced red bell peppers
2.00 teaspoon chopped garlic
½ pounds rock shrimp
2.00 tablespoon finely-chopped parsley
1 \N salt; to taste
1 \N cayenne pepper; to taste
1 \N bread crumbs; to bind
4.00 \N whole flounder - (14 to 16 oz ea); cleaned, scaled
1.00 \N stick butter; melted
1 \N emeril’s essence; see * note

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

Preheat the oven to 400 degrees. In a saute pan, heat the olive oil.

Wheh the oil is hot, add the onions, celery, and peppers. Season with salt and cayenne. Saute for 2 minutes, or until the vegetables are wilted. Add the garlic and shrimp. Season with salt and cayenne.

Saute for 2 minutes and remove from the heat. Turn the mixture into a bowl. Stir in the stock and bread crumbs. Add the parsley and re-season if needed. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully "peel" open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Season the fish with Emeril’s Essence. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Repeat the process for the other fish. Place the fish on a parchment-lined baking sheet. Drizzle the fish with the butter. Place the pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish from the oven and serve. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A23 broadcast 02-17-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

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