Fancy And Simple Cooking-Shrimp Stuffed Flounder

I could have just broiled my flounder filets,
and been done with it,
but that wasn’t exciting enough for me.

I need a quick and easy dinner, but also one that doesn’t look like I’m lazy in the kitchen either.

I’ll start by tossing some small Chef potatoes in olive oil, salt, pepper, and thyme to roast at 375F until soft.

That’s easy enough.

Flounder (or any other white fish) is very delicate.  Tap the filets gently so as not to tear them or make holes.

Be sure the side of the fish where the skin used to be is facing upward.  You’ll see why in a minute.

Season the flattened filets with Dill and Old Bay Seasoning.

Or, any combination of seasonings that YOU desire.

Place a slice of Swiss cheese on each seasoned flattened filet.

Of course, you can use ANY type of cheese you’d like.

Split cooked shrimp down the middle.

You can buy cooked shrimp, or steam your own and save the resulting liquid for a sauce.

Cover the slice of cheese with the split cooked shrimp.

You must use cooked shrimp because they will not cook inside the flounder when raw.

Fold the “head” and “tail” of the filet into the center.

Roll the stuffed flounder toward you, trying to keep a tight log.

THIS is why you don’t want to tear holes in it while flattening the filet with a mallet.

To keep the rolls from flattening during roasting, skewer them together, leaving space in between, and season with salt and pepper

Roast at 375F or 190C – Don’t use toothpicks or string, it’s messy and potentially hazardous.

The ONLY way to tell when it’s done is with a thermometer.

Cook the filet to a final finished internal temperature of 165F or 74C.

Carefully slice the filets on a bias and…

There!  You’ve just prepared Shrimp Stuffed Flounder with Herb Roasted Potatoes.

Fancy But Simple.