Spicy Flounder And Shrimp Recipes

FLOUNDER FILLETS IN SHRIMP SAUCE FOR TWO

Steps:

• Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
• Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
• Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
• Southern Living.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add 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 side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

FLOUNDER SIMMERED IN SPICY SAUCE (BPLAH DTOM SAEP)

Steps:

• Rinse fish and drain well. Cut fillet in half. In a mortar and pestle, pulverize peppercorns. Add garlic and chillies and pound together until pasty. Add chopped shallots. Continue to pound to make a coarse, well-blended paste (Peppercorn-Garlic-Chillie Paste).
• Put palm sugar in wok with 1 teaspoon water. Heat over low to medium heat, and stir until the sugar has turned dark reddish brown, but not burned.
• Add remaining water and Peppercorn-Garlic-Chillie Paste. Bring to a boil over high heat, stirring to dissolve palm sugar.
• Add ginger, peanut oil, and fish sauce. Stir to mix, then follow with the fish.
• Return to a boil before lowering heat to a level at which the sauce simmers gently.
• Simmer for 5 minutes, turn fish over and continue to cook uncovered until it is cooked through and sauce has thickened. If a lot of sauce remains, remove fish from the wok onto a serving dish. Increase heat to high and reduce sauce by one-third to one-half.
• To serve, spoon sauce over fish and garnish with cilantro sprigs.