FLOUNDER WITH SHRIMP STUFFING

By sarey

Ingredients

• STUFFING:
• 6 T BUTTER-CUBED
• 1 SMALL ONION FINELY CHOPPED
• 1/4 C FINELY CHOPPED CELERY
• 1/4 C FINELY CHOPPED GREEN PEPPER
• 1 # RAW SHRIMP--CLEANED AND CHOPPED
• 1/4 C BEEF BROTH
• 1 t DICED PIMENTOS--CHOPPED
• 1 t WORCESTERSHIRE SAUCE
• 1/2 t DILL WEED
• 1/2 t MINCED CHIVES
• 1/8 t SALT
• 1/8 t CAYENNE PEPPER
• 1-1/2 C SOFT BREAD CRUMBS
• FISH:
• 6 FILLETS ( 3 OZ EACH)
• 5 T BUTTER--MELTED
• 2 T LEMON JUICE
• 1/2 t PAPRIKA
• SALT & PEPPER TO TASTE

Preparation

Step 1

IN A LARGE SKILLET, MELT BUTTER. ADD THE ONION, CELERY AND GREEN PEPPER; SAUTE UNTIL TENDER. ADD SHRIMP; COOK AND STIR UNTIL SHRIMP TURN PINK. ADD THE BROTH, PIMENTOS, WORCESTERSHIRE SAUCE, DILL, CHIVES, SALT, AND CAYENNE.--HEAT THROUGH. REMOVE FROM HEAT, STIR IN BREAD CRUMBS.

SPOON ABOUT 1/2 C MIXTURE ONTO EACH FILLET; ROLL UP. PLACE SEAM SIDE DOWN IN A GREASED 9X13 BAKING DISH. DRIZZLE WITH BUTTER AND LEMON JUICE. SPRINKLE WITH SEASONINGS. BAKE, UNCOVERED AT 375 FOR 20-25 MINUTES OR UNTIL FISH FLAKES EASILY WITH A FORK