2 pounds medium-size raw Louisiana shrimp, shells removed
8 ounces Louisiana white lump crabmeat
1 cup fresh unseasoned bread crumbs
1 whole lemon, sliced thin
Preheat the oven to 350ºF.
Place the flounders on parchment-lined trays. Rub the skin with olive oil and sprinkle salt and pepper in the inside of each pocket.
In a large skillet over medium heat, melt the butter. Add the onion, bell pepper, and celery. Sauté until the onion turns translucent and then add the parsley, rosemary, garlic, and ginger. Continue cooking to combine the herbs and add lemon juice and vermouth. Season the mixture with smoked paprika, hot sauce, and a light sprinkle of Cajun seasoning. Remove from the heat.
Place the shrimp on a cutting board. Reserve a few of the whole shrimp to garnish the top of the stuffing on each flounder. Chop the rest of the shrimp in smaller bite-size pieces. Add the chopped shrimp and crabmeat to the mixture stirring to combine. Add only enough breadcrumbs a little at a time to reach the desired consistency of a moist stuffing. Set aside to cool.
To assemble the dish, spoon the stuffing mixture into the pocket of each flounder. Place a few of the shrimp on top of the stuffing. Season the fish with salt, freshly ground black pepper, and a light sprinkle of paprika. Add lemon slices to the top of the fish. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes or until the thickest part of the fish easily flakes at the touch of a fork.
For serving, use two spatulas to gently move each flounder to a platter being careful not to break off the tail section. Serve with crusty French bread.
I like the combination of shrimp and crabmeat in this stuffing recipe, but crawfish or oysters would be delicious, as well. I use white lump crabmeat, but claw meat will work. Add only enough breadcrumbs to combine the mixture, but remain moist.
Recipe by Acadiana Table at /2014/06/02/delcambre-day-dreamin-crawfish-stuffed-whole-flounder-with-pernod-shrimp-sauce/