Monday, March 15, 2010

Flounder Stuffed with Shrimp

The flounder is fresh here and there were some leftover shrimp. Here is a meal that combined them. Saute 1/4C each of diced onion, celery and green bell pepper in 4T butter. When the veggies have softened after about 5 min. add 1/2C cooked shrimp which have been finely chopped and 1t Old Bay seasoning. If you don't have Old Bay, use salt, pepper to taste , and 1t dry thyme. Add about 1/3C bread crumbs and mix well. The stuffing should be thick and pasty. When the mixture has cooled to room temperature, stir in a slightly beaten egg to help hold the stuffing together. Cut the flounder filets in half and spread the stuffing on one half. Cover with the other piece. Bake at 375 degrees for about 20 min. Serve with a baked red-skin potato, collard greens, a crusty garlic bread and a chilled dry white wine.



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