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Name: Rock Shrimp Stuffed Flounder
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 lb Rock shrimp; 1 tb olive oil; 1/4 c celery Minced; 4 whole (14 to 16-ounce); 1 Stick butter melted; Salt and cayenne; 1/2 c Onion minced; 2 ts Garlic chopped; 2 tb parsley Finely chopped; Essence; Bread crumbs to bind; 1/4 c red bell peppers Minced

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INGREDIENTS

1/2 lb Rock shrimp
1 tb olive oil
1/4 c celery ; Minced
4 whole ; (14 to 16-ounce)
1 Stick butter ; melted
Salt and cayenne
1/2 c Onion ; minced
2 ts Garlic ; chopped
2 tb parsley ; Finely chopped
Essence
Bread crumbs ; to bind
1/4 c red bell peppers ; Minced

Servings

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA23 Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the oil is hot, add the onions, celery, and peppers. Season with salt and cayenne. saute for 2 minutes, or until the vegetables are wilted. Add the garlic and shrimp. Season with salt and cayenne. saute for 2 minutes and remove from the heat. Turn the mixture into a bowl. Stir in the stock and bread crumbs. Add the parsley and reseason if needed. 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. Season the fish with Essence. Fill the cavity with the cooled stuffing . Fold the flaps over the stuffing. Repeat the process for the other fish. Place the fish on a parchment-lined baking sheet. Drizzle the fish with the butter. Place the pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish from the oven and serve. Yield: 4 servings Posted to recipelu-digest by molony on Feb 22, 1998

NOTES

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Rock Shrimp Stuffed Flounder

1/2 lb Rock shrimp
1 tb olive oil
1/4 c celery Minced
4 whole (14 to 16-ounce)
1 Stick butter melted
 Salt and cayenne
1/2 c Onion minced
2 ts Garlic chopped
2 tb parsley Finely chopped
 Essence
 Bread crumbs to bind
1/4 c red bell peppers Minced

EMERIL LIVE SHOW #EMIA23    Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When  the oil is hot, add the onions, celery, and peppers. Season with salt and  cayenne. saute for 2 minutes, or until the vegetables are wilted. Add the  garlic and shrimp. Season with salt and cayenne. saute for 2 minutes and  remove from the heat. Turn the mixture into a bowl. Stir in the stock and  bread crumbs. Add the parsley and reseason if needed. 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. Season the fish with Essence.  Fill the cavity with the cooled stuffing . Fold the flaps over the  stuffing. Repeat the process for the other fish. Place the fish on a  parchment-lined baking sheet. Drizzle the fish with the butter. Place the  pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish  from the oven and serve.    Yield: 4 servings    Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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Nutrition

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Serving Size: 1 Serving (430g)
Recipe Makes: 1

Calories: 1111
Calories from Fat: 893 (80%)

Amt Per Serving		% DV

	Total Fat 99.2g	132 %
	Saturated Fat 59.3g	296 %
	Monounsaturated Fat 26.8g
	Polyunsanturated Fat 5.4g
Cholesterol 583.4mg		180 %
Sodium 520.7mg		18 %
Potassium 683.3mg		18 %
Total Carbohydrate 8.9g		3 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 7g
Protein 47.8g		68 %
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Calories per serving: 1111

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