Mississippi Gulf Shrimp Stuffed Flounder
spring, summer, fall, winter
- 4 (5 oz.) flounder fillets
- 1 tsp. olive oil
- 1 slice bacon, diced
- 1 small onion, chopped 2 garlic cloves, minced
- 1/2 lb. small cooked Mississippi Gulf Shrimp, peeled and deveined
- 1 (10 oz.) package of frozen spinach, thawed, drained well and patted dry
- Pinch of nutmeg
- Salt and pepper to taste
- 1/3 nonfat sour cream
- 1/2 cup panko bread crumbs
- 1/4 cup freshly grated parmesan
- Preheat the oven to 375 degrees. Coat a 9-inch baking pan with cooking spray. Set aside.
- Cook bacon over medium heat. Remove the bacon from the pan and set aside to cool.
- Add onion and garlic to the drippings in the pan and cook over medium heat for about 5 minutes. Add the shrimp and cook for 3 minutes. Add spinach, nutmeg, salt, pepper and heat through for 2 minutes. Remove pan from heat.
- Put the shrimp-spinach mixture in a large bowl. Add sour cream, bread crumbs, parmesan cheese and bacon crumbles.
- Add 1/4 of the stuffing to one end of a flounder fillet. Roll the flounder over the stuffing and secure with a toothpick.
- Repeat with the remaining fillets. Place the flounder roll in the prepared pan.
- Drizzle the top of each roll with olive oil. Sprinkle with paprika. Bake the flounder rolls for about 20 to 25 minutes or until done.