6 Tbsp. butter, cubed
1 small onion, finely chopped
¼ cup finely chopped celery
¼ cup finely chopped green pepper
1 lb. uncooked NC shrimp, peeled, deveined and chopped
¼ cup beef broth
1 tsp. diced pimientos, drained
1 tsp. Worcestershire sauce
½ tsp. dill weed
½ tsp. minced chives
1/8 tsp. salt
1/8 tsp. cayenne pepper
1 ½ cups soft breadcrumbs
6 flounder fillets (3 oz. each)
5 Tbsp. butter, melted
2 Tbsp. lemon juice
1 tsp. minced fresh parsley
½ tsp. paprika
Salt and pepper to taste
In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.
Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,
Worcestershire sauce, dill, chives, salt and cayenne; heat through.
Remove from the heat; stir in breadcrumbs.
Spoon about ½ cup stuffing onto each fillet; roll up.
Place seam side down in a greased 13 X 9 inch baking dish.
Drizzle with butter and lemon juice. Sprinkle with seasonings.
Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.