Flounder (Or Other White Fish) Stuffed With Shrimp

READY IN: 37mins
Recipe by breezermom

This is best with thin fillets of flounder, tilapia, snapper, etc. They roll up easier. I've tried to correct the ingredients to reflect 1/2 lb shrimp, but it keeps reverting to 1/2 shrimp. Please use 1/2 lb shrimp. :)

Top Review by KerfuffleUponWincle

Nice flavor combinations! The hardest part was rolling the fillets. I dropped the shrimp into boiling water and removed them after about 30 seconds, running cold water over the shrimp to stop the cooking process. Then I made the recipe as written, but used only 1/3 cup butter, topping the fillets with extra shrimp for the last 8 minutes in the oven. Tagged for the For Your Consideration game at http://4foodfriendsandfun.yuku.com/ ~

Ingredients Nutrition


  1. Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
  2. Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
  3. Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a