Name: Rock Shrimp Stuffed Flounder
Ingredients: 1 tb Olive oil; 1/2 c Minced onion; 1/4 c Minced celery; 1/4 c Minced red bell peppers; 2 ts Chopped garlic; 1/2 lb Rock shrimp; 2 tb Finely chopped parsley; Salt and cayenne; Bread crumbs to bind; 4 (14 to 16-ounce) whole flounder; cleaned and scaled; 1 Stick butter; melted; Essence

The intellectual source for the notion that your experience of your father determines your view of the heavenly Father is psychodynamic psychology, not the Bible... In an earlier generation, one of the stock human excuses for unbelief was, “The church is full of hypocrites, so I don’t want anything to do with God.” That was more willful and bitter: “Get lost, God.” The new variant is more self-pitying: “I just can’t seem to trust God.” But the net effect is the same. No cry of “Abba, Father” springs from the heart. “My father didn’t love me, so my self-centeredness, self-pity, and unbelief have an underlying reason. Somebody else caused my problems; somebody else must fix them.”… People change when the Holy Spirit brings the love of God to their hearts through the Gospel. Whoever receives the Spirit of adoption as God’s child learns to cry out, “Abba, Father.” People change when they see that they are responsible for what they believe about God. Life experience is no excuse for believing lies; the world and devil don’t excuse the flesh. People change when biblical truth becomes more loud and vivid than previous life experience. People change when they have ears to hear and eyes to see what God tells us about Himself.

David Powlison

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	tb	Olive oil
1/2	c	Minced onion
1/4	c	Minced celery
1/4	c	Minced red bell peppers
2	ts	Chopped garlic
1/2	lb	Rock shrimp
2	tb	Finely chopped parsley
		Salt and cayenne
		Bread crumbs to bind
4		(14 to 16-ounce) whole flounder; cleaned and scaled
1		Stick butter; melted
		Essence

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA23
Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When
the oil is hot, add the onions, celery, and peppers. Season with salt and
cayenne. Saut. for 2 minutes, or until the vegetables are wilted. Add the
garlic and shrimp. Season with salt and cayenne. Saut. for 2 minutes and
remove from the heat. Turn the mixture into a bowl. Stir in the stock and
bread crumbs. Add the parsley and reseason if needed. 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. Season the fish with Essence.
Fill the cavity with the cooled stuffing . Fold the flaps over the
stuffing. Repeat the process for the other fish. Place the fish on a
parchment-lined baking sheet. Drizzle the fish with the butter. Place the
pan in the oven and bake the fish for 20 to 25 minutes. Remove the fish
from the oven and serve.
Yield: 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 22, 1998

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