Shrimp stuffed fillets (scrod or flounder)

4 servings

Ingredients

Quantity Ingredient
½ pounds Medium shrimp
1 cup Water
½ cup Dry white wine or vermouth
Salt
4 Scallions, including some tender greens, chopped
1 tablespoon Fresh tarragon, chopped or
½ teaspoon Dried
1 teaspoon Fresh ginger, minced
2 tablespoons Sweet red pepper, chopped
2 tablespoons Chinese or Italian parsley
Freshly ground pepper
4 slices Thin Scrod or Flounder fillets

Directions

Cook the shrimp in the water and wine with a pinch of salt for 2 minutes. Remove with a slotted spoon, and when cool enough to handle, remove the shells. Reserve the cooking liquid. Chop the shrimp into very small pieces, and mix with the scallions, tarragon, ginger, red pepper, parsley, and salt and pepper to taste. Place equal portions of this filling on each of the fillets, and roll them up. Place flap side down, in a flameproof dish just large enough to accomodate the rolled fillets comfortably, sprinkle them with salt and pepper, and then pour the reserved shrimp cooking liquid over and around them.

Bring to a simmer on top of the stove, then cover loosely with foil and bake in a preheated 400 degree oven for 10 minutes.

From "The L.L. Bean Book of New England Cookery" by Judith and Evan Jones typed by Mary Riemerman

Submitted By MARY RIEMERMAN On 02-10-95

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