| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Essnce01 |
2 |
servings |
INGREDIENTS
|
|
Oil; for sauteing |
| 3/4 |
c |
Small shrimp – (abt 6 oz); peeled and deveined |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Chopped celery |
| 2 |
tb |
Chopped green pepper |
| 1 |
ts |
Minced garlic |
| 1 |
c |
Fresh bread crumbs |
|
|
Water or light stock; to moisten |
|
|
Bayou Blast – {Emeril's Creole Seasoning}; see * Note |
| 1 |
lg |
Whol flounder – (abt 1 1/2 lbs); gutted |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Heat 1 tablespoon oil in a saute pan, add the shrimp, onions, celery,
and peppers, cook for 1 minute. Add the garlic, cook for 30 seconds.
Remove from the heat, add the bead crumbs and enough water or stock
to moisten the stuffing. Season with Bayou Blast. Set aside to cool.
Preheat oven 400 degrees. Place the flounder, brown side up, on a
cutting board in front of you. Using a sharp boning knife, cut along
the center bone of the fish. Carefully "peel" open the fish, folding
the flesh back to open up a cavity in the fish. Work your way around
the bones. You want to remove the whole skeleton of bones, leaving
you with one piece of fish, all opened up. Fill the cavity with the
cooled stuffing. Fold the flaps over the stuffing. Place on a oiled
sheet tray and place in the oven. Cook for 20 minutes, or until the
fish is just cooked. Serve immediately. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2255 broadcast 07-29-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
09-03-1996
Recipe by: Emeril Lagasse
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