stuffed flounder with shrimp cream sauce
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.
prep time
45 Min
cook time
25 Min
method
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yield
6 serving(s)
Ingredients
- 6 - flounder fillets, washed and patted dry
- 2 tablespoons margarine
- 2 tablespoons lemon juice
- 2 tablespoons cooking wine
- 1/4 cup cooking wine
- 1/3 cup dried bread crumbs
- 1/8 cup sour cream
- 1 package sour cream, small
- 1 can crab meat, small
- 1 can salad shrimp, small
- 2 tablespoons fresh parsley
- 1 teaspoon dijon mustard
- 1/4 cup shallots, diced
- 1 clove garlic, crushed
- 1/4 cup water
- 1 teaspoon salt
- - paprika
- 1/4 cup cooking wine, for sauce
- 1 teaspoon pepper
How To Make stuffed flounder with shrimp cream sauce
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Step 1Saute 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.
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Step 2Cream 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.
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