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Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing (Emeril Lagasse) Recipe

Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing (Emeril Lagasse) Recipe

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Roasted Flounder Stuffed with a Shrimp and Cornbread Dressing (Emeril Lagasse)

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Ingredients:

Serving

4 tbsp olive oil
1 cup chopped onions
1/2 cup chopped celery
1 lb rock shrimp
salt
cayenne or essence , recipe follows
1 tbsp lemon zest
1 tsp chopped garlic
4 cups left-over cornbread crumbs
1 to 2 cups chicken stock
4 (6-oz) flounder fillets, skin removed
1 tbsp chopped fresh parsley leaves
steamed haricots verts , recipe follows
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp olive oil
2 shallots, sliced thin
salt and freshly ground pepper
1 lb haricots verts, cleaned
1/4 cup water

Directions:

Preheat the oven to 400 degrees F.
In a large saute pan, over medium heat, add 2 tablespoons of the oil. When the oil is hot add the onions and celery. Season with salt and cayenne. Continue to saute for 3 to 4 minutes. Add the shrimp. Season with salt and cayenne. Saute for 3 minutes, or until almost cooked through. Add lemon zest. Remove from the heat and cool completely.
In a mixing bowl, combine the shrimp mixture, garlic and cornbread. Mix well. Stir in the chicken stock. Let the dressing sit for 20 minutes. If the dressing is too dry add more liquid. Season the flounder with the remaining olive oil, salt and cayenne. Place the fish, skin side up, on a parchment paper lined sheet pan. Place 1 cup of the dressing on half of each fillet. Fold the fillets in half over the dressing and press down lightly to secure. Place the fish in the oven and bake for 10 to 15 minutes. Remove from the oven and garnish with parsley. Serve with Steamed Haricots Verts.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.
Steamed Haricots Verts:
Heat a large saute pan. When the saute pan is hot, add the olive oil. Add the shallots and saute until soft, about 3 or 4 minutes. Season with salt and pepper. Add the green beans and saute for 2 minutes. Add the water. Cook for 4 more minutes, or until beans are al dente. Season with salt and pepper.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	420.01 Kcal (1758 kJ)
Calories from fat	171.13 Kcal
		% Daily Value*
Total Fat	19.01g	29%
Cholesterol	156.94mg	52%
Sodium	4155.64mg	173%
Potassium	691.36mg	15%
Total Carbs	29.56g	10%
Sugars	10.64g	43%
Dietary Fiber	7.42g	30%
Protein	32.84g	66%
Vitamin C	10.9mg	18%
Vitamin A	0.1mg	4%
Iron	3.3mg	18%
Calcium	111.7mg	11%

Amount Per 100 g
Calories	77.45 Kcal (324 kJ)
Calories from fat	31.56 Kcal
		% Daily Value*
Total Fat	3.51g	29%
Cholesterol	28.94mg	52%
Sodium	766.3mg	173%
Potassium	127.49mg	15%
Total Carbs	5.45g	10%
Sugars	1.96g	43%
Dietary Fiber	1.37g	30%
Protein	6.06g	66%
Vitamin C	2mg	18%
Iron	0.6mg	18%
Calcium	20.6mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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