Cajun Shrimp-Stuffed Flounder

Ingredients

• 2 (2-pound) whole flounders, cleaned with a large pocket cut in the center (or 6–8 fillets)

• 2 tablespoons olive oil

• Kosher salt and black pepper, to taste

• 2 sticks (1 cup) unsalted butter

• 1 cup diced yellow onion

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup diced celery

• ½ cup chopped flat-leaf parsley

• 1 tablespoon fresh rosemary, chopped

• 1 tablespoon minced garlic

• 1 tablespoon grated ginger

• 1 tablespoon lemon juice

• 1 teaspoon smoked paprika

• A dash or two of hot sauce

• Cajun seasoning blend, to taste

• 2 pounds raw shrimp (16–20 count), peeled and deveined

• 1 cup fresh bread crumbs

• 1 lemon, sliced thin

Instructions

1. Preheat oven to 350ºF (175ºC).

2. Prepare the fish: Pat the flounder dry. Rub with olive oil and season inside and out with salt and pepper.

3. Make stuffing: In a large skillet over medium heat, melt butter. Sauté onion, green and red bell peppers, and celery until translucent. Add parsley, rosemary, garlic, and ginger, then cook for a couple more minutes. Add lemon juice, paprika, hot sauce, and Cajun seasoning; stir to combine.

4. Add shrimp: Reserve a few whole shrimp for garnish. Chop the remaining shrimp into bite-sized pieces, then stir into the mixture until just pink. Turn off heat, then fold in bread crumbs gradually until moist but not soggy. Let cool slightly.

5. Stuff the fish: Spoon the shrimp stuffing into the pocket of each flounder (or roll stuffing into fillets), then garnish with reserved shrimp on top and add lemon slices.

6. Bake covered with foil for 30 minutes, then uncover and bake 15 minutes more, or until the thickest part of the fish flakes easily with a fork.

7. Serve: Use two spatulas to transfer to a platter. Serve with French bread or rice.