Make Shrimp Stuffing and White Fish as a main dish, or as an appetizer. In addition to shrimp, use crab, or a combination of both. It’s incredibly scrumptious.
I made this recipe with flounder pieces during Christmas, and served it as an appetizer. There were no leftovers! When I made it the other day, I used Dory fish. Any delicate white fish would work well, or if you’re not a fan of fish, use a thinly sliced or pounded boneless chicken breast.
Shrimp Stuffing and White Fish
- 4 white fish fillets, like flounder or dory
- Lemon, cut in half
- 3 TBSP unsalted butter
- 1/4 cup finely chopped yellow onion
- 2 TBSP finely chopped celery
- 2 TBSP finely chopped red or green bell pepper
- 2 TBSP finely chopped fresh parsley leaves
- 2-3 small cloves garlic, minced
- 2 TBSP mayonnaise
- 1 egg, lightly beaten
- 1 – 1 1/2 TBSP fresh lemon juice
- 1 1/2 tsp Emeril’s Original Essence, or other Cajun seasoning
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce or cayenne
- 1/2 cup crushed buttery crackers
- 1/2 pound cooked (and peeled) shrimp, chopped into small pieces (or use crab meat)
- Salt and pepper
- 1/4 cup crushed butter crackers
- 3 TBSP melted unsalted butter
- Heat oven to 375.
- Place fish in a greased baking dish, squeeze some fresh lemon juice over each fillet. Sprinkle the fillets with a little Emeril’s seasoning also.
- In a medium skillet, melt butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring frequently, until softened, about 4 minutes. Stir in parsley and garlic, and cook for 1 more minute. Remove from heat and cool.
- In a bowl combine the cooled vegetables, the mayonnaise and the next seven ingredients. Add a little salt and pepper (Emeril’s has salt in it).
- Heap stuffing on top of fillets.
- Sprinkle the crushed crackers on top of the stuffing.
- Drizzle everything with the butter.
- Bake about 20 minutes, or until fish is cooked.