Shrimp Stuffed Flounder
One of my husband’s favorite meals is stuffed flounder and it’s guaranteed he will choose it at least every other meal when we eat out. His love for stuffed flounder recently sent me on a quest to find a great recipe that he would love…and maybe even with a punch of color too. After three attempts at this recipe, I actually got the comment, “This is better than any stuffed flounder I’ve ever had.” Wow, powerful words…well in my world anyway. As a dietitian, of course I like to color it up and lighten it up so it was stacked with extra nutrients and still delicious. With a shrimp stuff flounder which is packed with red and yellow peppers, green spinach, white onions, and celery there is a rainbow of colors and antioxidants.
You will notice, the recipe does contain butter. I believe in all foods so I don’t feel guilty adding the butter which adds a great flavor, texture and essentials fat to the stuffing. You will notice my stuffing is light on the bread crumbs because I love to enjoy the taste of the stuffing rather than have it overpowered by too many bread crumbs. I add just enough bread crumbs to hold together the stuffing without overpowering. I hope you enjoy it as much as our family did.
- 3 tablespoon butter, divided
- 3 tablespoon onion, diced
- 2 garlic gloves, minced
- ¼ cup red and/or yellow pepper, diced
- ½ cup fresh spinach, chopped
- 6 jumbo shrimp, cleaned and deveined
- 1 celery stalk, diced
- ¼ cup vegetable broth
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chives, thinly sliced
- 1 dash salt
- ⅛ teaspoon paprika, plus extra for spindling
- ½ cup plain bread crumbs
- 1 pound flounder (about 5 smaller pieces)
- ½ lemon
- Preheat oven to 375°. In a large skillet, melt 2 tablespoon butter. Add onion, celery and bell pepper; sauté until tender. Chop shrimp and add shrimp to pan and cook until pink and cooked through. Add in spinach, broth, Worcestershire sauce, chives, salt, pepper and paprika and heat through. Remove from heat; stir in bread crumbs.
- Spoon about 2 tablespoon stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Slice remaining butter and add a sliver on top of each fish filet. Squeeze half of lemon on top of the fish and season with salt, pepper and paprika. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.