Prep 12 mins
Cook 25 mins
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. :)
- 1 1⁄2 cups water
- 1⁄2 lb shrimp, medium size, unpeeled
- 1⁄2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1⁄2 cup blue cheese, crumbled
- 1 tablespoon lemon juice
- 2 tablespoons onions, minced
- 1 1⁄2 teaspoons fresh cilantro, minced
- 1⁄8 teaspoon pepper
- 24 ounces flounder fillets (you can use any thin white fish)
- 1⁄4 cup dry white wine
- lemon twist, fresh cilantro sprigs, whole cooked shrimp
- 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.
- 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.
- Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.
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/ ~
Oh My Gosh, what a great treat!. I did make one change, as I'm not much of a wine fan I replaced it with a dose of half and half. It came out delicious and quite special. Perfect for guests or holidays as well as being something lovely for the family. It's not difficult to to make (I used pickerel) and rolls up quite nicely. Just to be safe I used a toothpick to secure the roll up. The blue cheese adds a very nice little flavor punch. Thanks so much breezer for sharing this tasty find.