Flounder (Or Other White Fish) Stuffed With Shrimp

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. :)

• Ready In: 37 mins
• Serves: 4

Ingredients

• 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

• Garnishes

•  lemon twist, fresh cilantro sprigs, whole cooked shrimp

Directions

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.