INGREDIENTS
For Stuffing:
6 TBSP. butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 lb. uncooked shrimp, peeled, deveined and chopped
1/4 cup beef broth
1 tsp. diced pimientos, drained
1 tsp. Worcestershire sauce
1/2 tsp. dill weed
1/2 tsp. minced chives
1/8 tsp. salt
1/8 tsp. cayenne pepper
1 1/2 cups soft bread crumbs
For Fish:
6 flounder fillets
5 TBSP. butter, melted
2 TBSP. lemon juice
2 tsp. minced fresh parsley
1/2 tsp. paprika
Salt and pepper to taste
DIRECTIONS
In a large skillet, melt butter.
Add the onion, celery and green pepper; saute until tender.
Add shrimp; cook and stir until shrimp turn pink.
Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through.
Remove from heat; stir in bread crumbs.
Spoon about 1/2 cup stuffing onto each fillet; roll up.
Place seam down in a greased 13x9 baking dish.
Drizzle with butter and lemon juice.
Sprinkle with seasonings.
Bake uncovered at 375 degrees for 20 to 25 minutes or until fish flakes easily with fork.
Serves 6.
