Ingredients
STUFFING:6 tablespoons butter, cubed1 small onion, finely chopped1/4 cup finely chopped celery1/4 cup finely chopped green pepper1 pound uncooked shrimp, peeled, deveined and chopped1/4 cup beef broth1 teaspoon diced pimientos, drained1 teaspoon Worcestershire sauce1/2 teaspoon dill weed1/2 teaspoon minced chives1/8 teaspoon salt1/8 teaspoon cayenne pepper1-1/2 cups soft bread crumbsFISH:6 flounder fillets (3 ounces each)5 tablespoons butter, melted2 tablespoons lemon juice1 teaspoon minced fresh parsley1/2 teaspoon paprikaSalt and pepper to taste
Preparation
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.
