INGREDIENTS
Stuffing:
6 tablespoons butter, cubed
1 small onion, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped green pepper
1 pound uncooked shrimp, peeled, deveined & chopped
1/4 cup beef broth
1 teaspoon diced pimientos, drained
1 teaspoon Worcestershire sauce
1/2 teaspoon dill weed
1/2 teaspoon minced chives
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
1 ½ cups soft bread crumbs
Fish:
6 flounder fillets (3 oz. each)
5 tablespoons butter, melted
2 tablespoons lemon juice
1 teaspoon minced fresh parsley
1/2 teaspoon paprika
Salt and pepper to taste
DIRECTIONS
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 13×9-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.
