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 Kerfuffle-Upon-Wincle
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/ ~
- 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
Directions See How It's Made
- 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.