Preheat the oven to 400°F In a sauté pan, heat the olive oil and butter. Place the flounders on a baking pan and put into a preheated 400-degree oven for six minutes. Serve with crusty French bread. 5 large cloves of garlic minced around 2 tablespoons. Drain well and rinse with cold water. During shrimping season, flounder are a bycatch of the shrimp fishery, which makes them available, and when cooler Fall weather moves in, you’ll find them everywhere. Add the onion, bell pepper, and celery. January 23, 2018 Leah Ashley 19 Comments. Add the chopped shrimp to the mixture stirring to combine. Add the onions, celery, and pepper, season with salt and cayenne, and cook, stirring, until the vegetables are wilted, about 2 minutes. Lightly grease a 9x13 inch baking dish and set aside. Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a … https://www.deepsouthdish.com/2011/04/how-to-stuff-flounder-with-recipe.html Sauté until the onion turns translucent and then add the parsley, rosemary, garlic, and ginger. Rub the skin with olive oil and sprinkle salt and pepper in the inside of each pocket. Learn how to cook great Flounder with shrimp sauce . Reserve a few of the whole shrimp to garnish the top of the stuffing on each flounder. But knowing when and where the fresh catch is coming into port had always been hit-and-miss until Louisiana Direct Seafood came along. Set aside to cool. To me, flounder is flat-out the most delectable of all the Gulf finfish. Season the fish with salt, freshly ground black pepper, and a light sprinkle of paprika. Chop the rest of the shrimp in smaller bite-size pieces. To assemble the dish, spoon the stuffing mixture into the pocket of each flounder. Whenever I see it on a restaurant menu, I can’t resist. Every now and then I see the 5-pound “doormat” flounder that makes a dramatic statement on the dinner table, but my 2-pound flounders are the perfect individual stuffing size for my Stuffed Whole Flounder recipe. Place a few of the shrimp on top of the stuffing. Choose a port to get the latest updates on the seafood season, great tips, and local news. Captain Al Granger selects a perfectly sized flounder for my recipe. Stuffed Flounder With Shrimp Eileen Goldfinger, Food and Garden Editor @Blogfinger Fish: 2 flounder fillets 1/4 teaspoon chili powder 1 tablespoon Smart Balance margarine 1 tablespoon extra virgin olive oil 1/2 lemon Stuffing: 6 medium shrimp, diced and peeled 1 scallion, diced 1 shallot, minced 1 small celery stalk, diced 1/2 teaspoon ground garlic 1/4… The website is divided into four regional ports along the Louisiana coastline with fishing vendors located close to anyone who lives in the southern part of the state. Remove the foil and bake for another 15 minutes or until the thickest part of the fish easily flakes at the touch of a fork. 2 (2-pound) whole flounders, cleaned with a large pocket cut in the center, Kosher salt and freshly ground black pepper, 2 tablespoons dry vermouth or dry white wine, 2 pounds (16-20-count) raw Louisiana shrimp, shells removed. Sprinkle flounder with lemon juice. Preheat the oven to 400°F. We hope you like it. Season the mixture with smoked paprika, hot sauce, and a light sprinkle of Cajun seasoning. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Along with her husband Captain Al Granger, the family fishes the waters of Vermilion Bay from their 55′ shrimp boat the Miss Brittany G based out of Intracoastal City, Louisiana. And I … Saute chives for 1 minute. Line a baking sheet with parchment paper. And for my money, a classic Cajun recipe for stuffed whole flounder with wild-caught, Gulf shrimp is the ultimate dish for someone as seafood-obsessed as me. I used to also include a can of tiny shrimp … Sauté onion, green pepper, and garlic in 1/4 cup butter in a medium skillet until onion is tender. And sauté onions and mushrooms for about 3-5 minutes oven to 375 degrees F. a! On a restaurant menu, I can ’ t resist, flounder is flat-out the most of. Paper with butter cup butter in a large skillet over medium heat, melt the butter first! 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