Preheat oven to 300.
Mix shrimp, egg, and 1/4 cup milk.
Melt butter skillet.
Saute chives for 1 minute.
Add flour and cook until bubbly.
Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
Fill pocket with shrimp mixture; close with toothpicks.
Pour remaining milk and sherry over fish. Sprinkle with seasonings.
Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.
ilted.
Add the shrimp and season with salt and Old Bay
Chop shrimp; place in large bowl and sprinkle with fresh lemon juice.
Add next 7 ingredients, mixing well. Chill.
Fill avocado halves with shrimp mixture.
mooth.
Mix in the shrimp, olives, celery, and onion.
Combine the first 5 ingredients until well blended.
Stuff celery with shrimp mixture.
Cut celery into 1/2-inch slices and serve with wooden picks as an hors d'oeuvre.
Makes a great dip, too.
oil; add 1/2 lb shrimp, and cook for 3 to
In a skillet, melt butter and add chopped celery and onion; saute until tender.
Reserve 1/2 cooked shrimp and chop fine the other half.
Combine with celery and onion.
Stir in the bread crumbs, egg and 3 teaspoons of Worcestershire sauce; mix well. Place stuffing on each fillet; roll tightly and fasten with toothpicks.
Place in shallow baking dish; set aside.
roiler.
Peel and devein shrimp. Set aside 16 shrimps. Chop
s tender, about 10 minutes. With slotted spoon, transfer potato and
Saute first 4 ingredients in 1/2 cup butter.
Add crumbs, eggs, pepper and parsley.
Add crabmeat and toss lightly.
Place 2 to 3 tablespoons stuffing on each flounder fillet; top with a pat of butter and lemon juice.
Lap ends across stuffing and secure with a toothpick.
Place in a greased baking dish.
Bake in 325\u00b0 oven for 25 to 30 minutes (cover with foil).
Serve with White Wine Sauce.
Score flounder. Mix crab meat, bread crumbs, lemon juice, etc., together. Fill all crevices of flounder. Spray Pam in baking dish. Bake at 350\u00b0 until done.
n a saute pan, spray with non-stick cooking spray. Add
side. Take the cut up shrimp and place half into the
50 degrees.
Rinse the shrimp in cold water, shell them
o low: add crabmeat and shrimp, coating well.
Stir in
n a microwave safe plate with seeds still in and microwave
br>Sprinkle each with dill weed.
Spoon shrimp into approximately the
dd Tabasco to taste, cover with plastic wrap, and refrigerate remoulade
Cover the shrimp with Italian dressing, refrigerate at least
Preheat oven to 400\u00b0.
Spread 1 tablespoon softened butter evenly over bottom of large pan.
Shell the shrimp.
Devein by making a shallow incision down their backs with a small, sharp knife and lifting out black vein with the point.
Drop the shrimp into lightly salted, boiling water and boil 3 minutes, until firm and pink.
Drain.
Chop coarsely and place in bowl.