- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 1 tablespoon minced garlic
- 1/2 pound (1 generous cup) peeled medium shrimp, cut in thirds
- 1 tablespoon plus 1 teaspoon Emeril's Creole Seasoning
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 1/2 cup Shrimp Stock
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/2 cup bread crumbs
- 4 whole flounder (1 to 1 1/4 pounds each), skin on, headless, boned, cleaned, split down the center of the belly, and ready to be stuffed
- 2 cups Sauce Piquante
- 1/2 cup coarsely grated fresh Parmesan cheese
Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the oil in a large skillet over high heat. Add the onions, green onions, celery, bell peppers, and garlic and saute for 1 minute. Add the shrimp, sprinkle them with 1 teaspoon Creole Seasoning and saute for 1 minute longer. Sprinkle with salt and pepper, and stir in the stock, Worcestershire, and hot pepper sauce. Bring to a boil and cook for 2 minutes. Remove from the heat. Stir in the bread crumbs until thoroughly incorporated. Makes 2 cups stuffing.
Spread the remaining 1 tablespoon oil on a baking sheet, rub the flounder in the oil, and place belly-up on the sheet. Open the flaps to expose the insides of the fish, and using the remaining Creole Seasoning, sprinkle all over the inside of each flounder. Stuff each with 1/2 cup of the stuffing and replace the flaps. Sprinkle each fish with 1 tablespoon parmesan cheese and bake until brown and juicy, for about 18 minutes.
While the fish are baking, prepare the Sauce Piquante.
To serve, place a whole stuffed flounder on each of 4 dinner plates and spoon 1/2 cup of the Sauce Piquante over each. Sprinkle each fish with 1 tablespoon Parmesan.
Note: If you are not able to find flounder in your area substitute for a delicate flavored white flaky fish. In Emeril's Test Kitchen we have used drum, snapper or grouper in lieu of flounder.