- 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.
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