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
- Saute onions, celery, bell pepper and garlic until translucent. Add all seasonings, shrimp, and stock. Simmer until shrimp are fully cooked.
- Slowly add crumbled cornbread until you get a stuffing consistency. Add hot sauce, lemon juice, green onions and parsley, then let cool.
- 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