[Update my dinner status], I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
* Note: See the "Bayou Blast - {Emerils Creole Seasoning}" recipe which is included in this collection. Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery, and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds. Remove from the heat, add the bead crumbs and enough water or stock to moisten the stuffing. Season with Bayou Blast. Set aside to cool. Preheat oven 400 degrees. Place the flounder, brown side up, on a cutting board in front of you. Using a sharp boning knife, cut along the center bone of the fish. Carefully "peel" open the fish, folding the flesh back to open up a cavity in the fish. Work your way around the bones. You want to remove the whole skeleton of bones, leaving you with one piece of fish, all opened up. Fill the cavity with the cooled stuffing. Fold the flaps over the stuffing. Place on a oiled sheet tray and place in the oven. Cook for 20 minutes, or until the fish is just cooked. Serve immediately. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-03-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cuisine: Uncategorized
Main Ingredient: Shrimp
Tags:
Stuffed,
Emeril,
Baked,
Celery,
Bread Crumb,
Onion,
Garlic,
Shrimp,
Dinner,
Spring,
Comforting
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Groups: [edit]
