Flounder with Shrimp Stuffing

Flounder with Shrimp StuffingFlounder with Shrimp Stuffing


6 Tbsp. butter, cubed                         1 small onion, finely chopped

¼ cup finely chopped celery             ¼ cup finely chopped green pepper

1 lb. uncooked NC shrimp, peeled,

deveined and chopped                      ¼ cup beef broth

1 tsp. diced pimientos, drained         1 tsp. Worcestershire sauce

½ tsp. dill weed                                 ½ tsp. minced chives

1/8 tsp. salt                                        1/8 tsp. cayenne pepper

1 ½ cups soft breadcrumbs



6 flounder fillets (3 oz. each)              5 Tbsp. butter, melted

2 Tbsp. lemon juice                       1 tsp. minced fresh parsley

½ tsp. paprika                              Salt and pepper to taste


In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.

Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,

Worcestershire sauce, dill, chives, salt and cayenne; heat through.

Remove from the heat; stir in breadcrumbs.    

Spoon about ½ cup stuffing onto each fillet; roll up.

Place seam side down in a greased 13 X 9 inch baking dish.

Drizzle with butter and lemon juice. Sprinkle with seasonings.  

 Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.


Recipe courtesy of Locals Seafood in Raleigh, NC.