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Shrimp Stuffed Flounder

I found it!

ROCK SHRIMP STUFFED FLOUNDER version 2
from Emeril's TV Dinners

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Ingredients needed:

1 tablespoon olive oil
1/2 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced red bell pepper
Salt and cayenne to taste
2 teaspoons chopped garlic
1 pound rock shrimp, peeled
1/4 cup water
1 cup dried fine bread crumbs
2 tablespoons finely chopped fresh parsley leaves
4 whole flounders, about 1 pound each
Essence to taste
1/4 pound (1 stick) unsalted butter, melted

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

Heat the olive oil in a medium-size sauté pan over medium heat. Add the onions, celery, and pepper, season with salt and cayenne, and cook, stirring, until the vegetables are wilted, about 2 minutes. Add the garlic and shrimp and season again with salt and cayenne. Cook, stirring, for 2 minutes, then remove the pan from the heat.

Pour the mixture into a medium-size mixing bowl. Stir in the water and enough bread crumbs to bind the mixture. Add the parsley and season again to taste with salt and cayenne. Set aside.

Place each flounder brown side up on a cutting board. With a sharp boning knife, cut along the center bone of the fish. Carefully peel open the fish, pulling the flesh back to form a pocket. Season the outside and pocket of the fish with Essence.

Divide the stuffing mixture into four equal parts and fill the pocket of each flounder with it. Fold the flaps over the stuffing.

Place the fish on the prepared baking sheet. Drizzle with the melted butter and bake until the fish flakes easily with a fork, about 20 to 25 minutes.

Serve immediately.

Yield: 4 servings

Dec 19, 2006
Yaela in Home Cooking

Shrimp Stuffed Flounder

Hi,

I thought I saw a recipe here a couple weeks ago about shrimp stuffed flounder, but can not find it anywhere...any clues?

Thanks and happy holidays!

Dec 19, 2006
Yaela in Home Cooking

Wax paper vs. Parchment paper

Does anyone understand the difference between the two? Can they be used interchably when baking seafood? Thanks.

Nov 29, 2006
Yaela in Cookware

rock shrimp

Hi, thanks for that delicious looking recipe! Believe it or not I got it from Publix! The meat manager was really nice. I had called another Publix and they said no-can-do so I tried another one and he said no problem! It was a lot more expensive than I thought - $26 for 2 lbs!! But they peeled and deveined it for me. Thanks again for the recipe. Next time I want to try something special I'll keep wild Gulf shrimp in mind.

Nov 28, 2006
Yaela in Home Cooking

rock shrimp

So I got some peeled and deveined rock shrimp from the grocery store and don't know what the best way to cook it would be...any ideas? I want to make a special dinner for my boyfriend for taking such good care of me while I had a sprained ankle. Thanks!

Nov 28, 2006
Yaela in Home Cooking

Rock shrimp

did you see the previous replies? apparently the shells are difficult to remove and the meat tastes like lobsters, so it seems that they are partially peeled at DC.

Oct 20, 2006
Yaela in General Topics

Rock shrimp

I don't know if anyone out there lives in Florida, but in Titusville and on I-Drive, there is a restaurant called Dixie Crossroads and their specialty is rock shrimp. My questions are:

1) how is rock shrimp different from other shrimp?
2) can you buy it at a grocery store (publix)
3) do you cook it the same way as you would normal shrimp (steam)?

Thanks for your feedback!
Yaela

Oct 20, 2006
Yaela in General Topics

Is freezing rice and pasta ok?

Anyone aware of something wrong or dangerous with cooking a whole lotta rice or pasta and then freezing it in individual portions for later use? Thanks!

Oct 19, 2006
Yaela in General Topics

Friend from out of town, please help

Another option: Raphael's in Grenich village

Oct 18, 2006
Yaela in Manhattan

Garlic

Thanks, that's the info I needed.

Oct 18, 2006
Yaela in Home Cooking

How long can frozen soups & casseroles be considered still edible?

Hi,

I think you'd be fine. As a student, I cook a LOT all at once and then freeze the rest. I have stuff frozen from ages ago and whenever I want it, I just heat it up in the microwave and am good to go. Don't have kids though, so someone else may shed some light in that area. Good luck with your new baby!

Y

Oct 18, 2006
Yaela in Home Cooking

Garlic

Hi,

I have a question about garlic. I know that the smaller you chop it the stronger it is, but how does roasted garlic fit into this equation. Meaning, is roasted garlic stronger than raw garlic or less strong?

Thanks,
Yaela

Oct 18, 2006
Yaela in Home Cooking

Garlic [Moved from the Florida board]

Hi,

I have a question about garlic. I know that the smaller you chop it the stronger it is, but how does roasted garlic fit into this equation. Meaning, is roasted garlic stronger than raw garlic or less strong?

Thanks,
Yaela

Oct 18, 2006
Yaela in General Topics