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Thursday, August 27, 2009

Flounder - Shrimp Combo



Hey Scott,

Instead of rolling the fillets around the shrimp, I laid them out flat in the baking dish and painted a generous amount of lemon-butter on them after which I lightly sprinkled some black and red pepper, garlic salt and dried parsley flakes. Next, I topped the fillets with several large butterflied white gulf shrimp and painted more lemon-butter. Finally, I lightly coated the entire combo with a few shakes of Italian bread crumbs.

In mid-oven I baked the combo at 400 degrees for about 10 minutes. Without disturbing the dish, I switched the oven setting to broil and re-directed the heat from overhead onto the shrimp and continued to cook for another 8 - 10 minutes.

Included in the dish was half of a 5-herb biscuit which I baked earlier that morning. I topped it off with a swirl of tartar sauce. You will also see a slice of onion and a sprig of fresh mint from my garden just to make the pic I'm sending you look nicer.

It turned out awesome! Thanks for the help.

Have a great day.

Dad

Ahheee!!

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4 comments:

  1. Wow, that looks delicious, especially when I clicked on the pic and got the "big" view! We are true seafood lovers, and I will be trying this. :)

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  2. Thanks Kitty. The meal was ABSOLUTELY delicious. Can't wait to do it again. The problem is that fresh flounder is kinda hard to come by where I live here in NE Texas. I can't wait for my annual Thanksgiving sojourn down to Carancahua Bay in south Texas where my son and daughter-in-law have a beautiful bay home. Maybe I can bag a few for the freezer from the pier to cook later on. My daughter-in-law, Andrea, is the champ of the family when it comes to catching flounder.

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  3. I would like to invite you to join a cooking forum/discussion group where I participate. I think it's great fun to share recipes, pictures, and just chat (mainly about food). You seem to enjoy cooking and posting about your experiences, so I thought you might like to go over and check out the site. We love new members. I would love to see you introduce yourself and join in, but if it's not your kind of thing, that's fine too. My user name on there is Cooksie.

    Here's the link:

    http://netcookingtalk.com/forums/

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