Ingredients
6 Tbsp. butter
1 small onion, finely chopped
2 stalks celery, finely chopped
1 small green pepper, finely chopped
1 lb shrimp, peeled, deveined and chopped
1 tsp. of Beef Better than Bouillon or 1 cube of beef bouillon
1/4 cup water
2 tsp. Worcestershire
1/2 tsp. dried dill
1 tsp. dried chives
1 tsp. salt
1/4 tsp. cayenne pepper
1-1/2 cups breadcrumbs (you can make your own breadcrumbs using keto bread)
1 tsp. Italian seasoning
6 flounder filets
5 Tbsp. butter
2 Tbsp. lemon juice
2 tsp. garlic, minced
1 tsp. parsley
1/2 tsp. paprika
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees. In a saucepan, heat the 6 Tbsp. butter.
In the bowl of a food processor, chop the celery, onion and green pepper. Saute the vegetable mixture in the butter for about 5 minutes.
Add the shrimp and cook until the shrimp is pink. Add the Better than Bouillon, water, Worcestershire sauce, pimentos, dill, chives, aalt and cayenne. Heat through; then, remove from the heat
Stir in the breadcrumbs and parsley. Stir until the liquid is absorbed by the breadcrumbs and all ingredients are combined well.
Place the flounder filets on a sheet pan sprayed with cooking spray. Plop (I am making this an official cooking term) a couple of tablespoons of the breadcrumb mixture on each flounder filet. Roll up the flounder. (I have used other fish for this recipe, but flounder easily rolls better than fish, like tilapia}.
In a small saucepan, melt the remaining butter. Mix with lemon juice and garlic. Spoon the butter mixture over each filet. Bake for 25 minutes or until fish flakes with a fork. Sprinkle with paprika and parsley. Serve immediately.
Serves 6
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