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Rock Shrimp Stuffed Flounder

  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1/2 cup minced yellow onions
  • 1/4 cup minced celery
  • 1/4 cup minced red bell pepper
  • Salt and cayenne to taste
  • 2 teaspoons chopped garlic
  • 1 pound rock shrimp, peeled
  • 1/4 cup water
  • 1 cup dried fine bread crumbs
  • 2 tablespoons finely chopped fresh parsley leaves
  • 4 whole flounders, about 1 pound each
  • Essence to taste
  • 1/4 pound (1 stick) unsalted butter, melted


  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Heat the olive oil in a medium-size sauté pan over medium heat. Add the onions, celery, and pepper, season with salt and cayenne, and cook, stirring, until the vegetables are wilted, about 2 minutes. Add the garlic and shrimp and season again with salt and cayenne. Cook, stirring, for 2 minutes, then remove the pan from the heat.
  • Pour the mixture into a medium-size mixing bowl. Stir in the water and enough bread crumbs to bind the mixture. Add the parsley and season again to taste with salt and cayenne. Set aside.
  • Place each flounder brown side up on a cutting board. With a sharp boning knife, cut along the center bone of the fish. Carefully peel open the fish, pulling the flesh back to form a pocket. Season the outside and pocket of the fish with Essence.
  • Divide the stuffing mixture into four equal parts and fill the pocket of each flounder with it. Fold the flaps over the stuffing.
  • Place the fish on the prepared baking sheet. Drizzle with the melted butter and bake until the fish flakes easily with a fork, about 20 to 25 minutes.
  • Serve immediately.