Shrimp and Cornbread Stuffed Flounder

Photo by Angie Mosier

4-6 servings

  • 4 (2-3 pound) flounder, hinge cut*
  • 2 pounds shrimp, peeled and deveined
  • 1 box Jiffy cornbread, made according to package instructions and cooled
  • 2 cups diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • ¼ cup chopped parsley
  • ¼ cup chopped green onions
  • 1 tablespoon minced garlic
  • 2½ cups shrimp or chicken stock
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 2 tablespoons hot sauce
  • 1 tablespoon lemon juice
  • *remove head, run knife on both sides of back bones, cut spine at base of tail fin keeping both filets connected to tail fin
  1. Saute onions, celery, bell pepper and garlic until translucent. Add all seasonings, shrimp, and stock. Simmer until shrimp are fully cooked.
  2. Slowly add crumbled cornbread until you get a stuffing consistency. Add hot sauce, lemon juice, green onions and parsley, then let cool.
  3. Generously stuff flounder with cold stuffing. Bake at 400 degrees until stuffing is hot. Finish with fresh lemon and sea salt.
  • Recipe by chef Bill Briand of Fisher's at Orange Beach Marina in Orange Beach, Alabama

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