Shrimp and Crab Stuffed Flounder: Difference between revisions
New page: =='''Shrimp and Crab Stuffed Flounder'''== '''Ingredients:''' * 2 T butter * 1 c onion, chopped * 2 (4.5 oz) cans of small shrimp : (Or use peeled shrimp, chopped. About 200 grams) * 1 (4... |
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'''Variations:''' You can roll-up fish around 1/4 c stuffing to make actual stuffed fish. Secure with toothpicks and bake as directed. Remove all toothpicks before serving. | '''Variations:''' You can roll-up fish around 1/4 c stuffing to make actual stuffed fish. Secure with toothpicks and bake as directed. Remove all toothpicks before serving. | ||
[[category:Entrees]] | |||
Latest revision as of 23:49, 22 May 2008
Shrimp and Crab Stuffed Flounder
Ingredients:
- 2 T butter
- 1 c onion, chopped
- 2 (4.5 oz) cans of small shrimp
- (Or use peeled shrimp, chopped. About 200 grams)
- 1 (4.5) can sliced mushrooms, drained
- 1/2 lb cooked crabmeat, real or artificial
- 1/2 t salt
- 1/4 t pepper
- 1/4 t paprika
- 8 (6 ox) fillets flounder or sole
- 1 can condensed cream of mushroom soup
- 3 T chicken broth
- 1 T water
- 1/3 c shredded cheddar cheese
- 2 T fresh minced parsley
Instructions:
In skillet over medium heat, saute butter, onion, shrimp and mushrooms until onion in tender. Add crabmeat, salt, pepper, and paprika; heat through.
In separate bowl, mix together soup, broth, and water.
In a greased pan layer fish, stuffing, fish, sauce. Cover top with cheese.
Bake: Cover with aluminum foil, making sure the foil does not touch the fish. Bake at 300 degrees F for 30 minutes. Remove foil, sprinkle with parsley. Return to oven, uncovered, for another 5 minutes. Fish is done when flakes with a fork and is opaque.
Variations: You can roll-up fish around 1/4 c stuffing to make actual stuffed fish. Secure with toothpicks and bake as directed. Remove all toothpicks before serving.