Stuffed Flounder with Shrimp cream sauce

Michelle Cater


This is a recipe I have perfected over the years. Many dinner guests have enjoyed this delectable recipe. Can substitute White fish, Talapia, Orange roughy or Mahi Mahi instead.


★★★★★ 3 votes

45 Min
25 Min


  • 6
    flounder fillets, washed and patted dry
  • 2 Tbsp
  • 2 Tbsp
    lemon juice
  • 2 Tbsp
    cooking wine
  • 1/4 c
    cooking wine
  • 1/3 c
    dried bread crumbs
  • 1/8 c
    sour cream
  • 1 pkg
    sour cream, small
  • 1 can(s)
    crab meat, small
  • 1 can(s)
    salad shrimp, small
  • 2 Tbsp
    fresh parsley
  • 1 tsp
    dijon mustard
  • 1/4 c
    shallots, diced
  • 1 clove
    garlic, crushed
  • 1/4 c
  • 1 tsp
  • ·
  • 1/4 c
    cooking wine, for sauce
  • 1 tsp

How to Make Stuffed Flounder with Shrimp cream sauce


  1. Saute shallots and garlic in margarine. when shallots look glossy they are done. Spoon in bowl. Add crab, bread crumbs, 1/8 cup sour cream, 1 T. fresh parsley, salt and pepper, and mustard. Combine thoroughly. Spoon mixture on fillets and roll up end to end. Spray casserole dish with cooking spray. Place fillets seam side down in dish. pour water and 1/4 cup cooking wine over fish. Add 1 T. lemon juice. Sprinkle with paprika. Bake at 350 degrees for 20-25 minutes. While baking make cream sauce.
  2. Cream sauce: In small saucepan, put sour cream and 1/4 cup cooking wine. Stir in salad shrimp. Heat thoroughly. When serving the fillets, pour over the top of fillets and sprinkle with fresh parsley. Serve with rice.

Printable Recipe Card

About Stuffed Flounder with Shrimp cream sauce

Course/Dish: Fish Seafood
Other Tag: Healthy

Show 7 Comments & Reviews

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