CarolsPlace

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Cajun Stuffed Flounder
Buttery Herb Roasted Potato Fans
Chicken Corden Bleu
Shrimp Creole
Shrimp Scampi

Cajun Stuffed Flounder

swimming purple fish

INGREDIENTS rainbow line

2 tablespoons unsalted butter or margarine
1/4 cup chopped yellow onion
3 tablespoons chopped celery
3 tablespoons chopped sweet green pepper
2 tablespoons minced shallots
1 clove garlic, minced
1/4 cup sliced green onions
2 tablespoons minced parsley
1 cup chopped cooked shrimp
2 cups 1/2” cubes white bread(4 slices)
1/3 cup crab meat, picked through
1/4 teaspoon each salt, paprika and dried thyme leaves

1/8 teaspoon each black pepper and ground red pepper(cayenne)

one 3-4 pound flounder or four 12 oz. flounders

INSTRUCTIONS Preheat the oven to 450 degrees F. Lightly oil a large shallow roasting pan.In a 12” nonstick skillet, melt 1 tablespoon of the butter over moderately high heat. Add the onion, celery, green pepper, shallots, and garlic and cook for 5 minutes. Stir in the green onions and parsley and cook 1 minute longer. Transfer to a large bowl.In the same skillet, melt the remaining tablespoon of butter. Add the shrimp and saute for 3 minutes or just until heated through. Add to the onion mixture along with the bread cubes, crab meat, salt, paprika, thyme and the black and ground red peppers. Mix well, then spoon into the cavity of the flounder(s). Close with toothpicks. Place the fish in the pan. Using a sharp knife, make several diagonal slits in the body.Bake for 20 minutes or until the fish flakes when tested with a fork.
Per serving:

386 calories
5 g saturated fat
10 g total fat
39 g protein
10 g carbohydrate
0 g fiber
433 mg sodium
161 mg cholesterol

Preparation time: 30 min.

Number of servings: 4

Cooking Time: 30 min.
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Buttery Herb Roasted Potato Fans

INGREDIENTS

6 tablespoons butter

2 large cloves garlic, crushed

1 teaspoon dried oregano

8 large potatoes, about 2 pounds, scrubbed
INSTRUCTIONS Heat oven to 400 degrees F.In small saucepan over medium high heat melt butter. Add garlic and oregano. Cook 5 minutes. Stir frequently until garlic is golden. Remove from heat.Using sharp knife, make deep diagonal cuts in each potato about 1/4” apart and within 3/4’ of bottom. Arrange in 13x9x2” baking dish. Roast 45 minutes or until tender, brushing frequently with butter mixture.(I have found that these take longer than 45 minutes.)To serve: Season with salt and pepper. Transfer to serving platter. Garnish with fresh herb sprigs, if desired.

Number of servings: 8 TOP

Chicken Corden Bleu

INGREDIENTS

4 thin chicken cutlets

1/4 teaspoon black pepper

4 thin slices boiled or baked ham (2 oz.)

1/8 teaspoon salt, or to taste

4 slices swiss cheese (4 oz.) (reduced fat)

l large egg

3 tablespoons all-purpose flour

1/2 cup dry bread crumbs

2 teaspoons olive oil

2 teaspoons butter or margarine(Unsalted)

2 lemons, thinly sliced
INSTRUCTIONS Lay cutlet on a work surface and top each with l slice each of the ham and cheese. Trim ham and cheese to the shape of the cutlet. Fold each cutlet in half, making a semi-circle, and close with 3 toothpicks. On a piece of wax paper, mix the flour and the salt and pepper. In a pie plate or shallow dish, whisk the egg until frothy. Spread the breadcrumbs on another plate. Coat each cutlet with the flour mixture, then the egg, and then the breadcrumbs, pressing gently to coat completely. In a 12” nonstick skillet, heat the oil and butter over moderately high heat. Brown the cutlets for 4 minutes on each side or until golden brown and the cheese melts. Using a slotted spatula, carefully transfer the cutlets to a warm platter and remove the toothpicks. Garnish with the lemon slices. Serve with generous helpings of hot buttered noodles and fresh asparagus spears, topped with a lemon-butter sauce. If you wish, garnish each serving with a ham rose.
1 serving:

374 Calories
7 g saturated fat
14 g total fat
41 g protein
17 g carbohydrates
0 g fiber
464 mg sodium
171 mg cholesterol
(This information is for the recipe as is. If regular cheese and butter or margarine are used, the numbers will change.)

Preparation time: 20 min.

Number of servings: 4

Cooking time: 9 minutes
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Shrimp Creole

INGREDIENTS

1 1/2 cups chopped onion

1 cup finely chopped celery

2 medium green peppers, finely chopped

2 cloves garlic minced or pressed

1/4 cup butter or margrine

1 can (15 oz.) tomato sauce

1 cup water

2 teaspoons snipped parsley

1 teaspoon salt

1/8 teaspoon cayenne red pepper

2 bay leaves

14-16 oz. fresh or frozen cleaned raw shrimp

3 cups hot cooked rice
INSTRUCTIONS Cook and stir onion, celery, green pepper, and garlic in butter until onion is tender. Remove from heat. Stir in tomato sauce, water, and seasonings. Simmer uncovered 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat 10-20 minutes or until shrimp are pink and tender. Serve over rice.

Number of servings: 6 TOP

Shrimp Scampi

INGREDIENTS

8-12 raw jumbo shrimp in the shell(2/3 to 3/4 lb.)

1 stick butter

2 garlic cloves, pressed or minced

About 2 tablespoons fresh lemon juice

Salt to taste

Freshly ground black pepper to taste

1-2 tablespoons minced parsley

Buttered breadcrumbs, if desired

INSTRUCTIONS Wash shrimp and remove legs and shells, leaving tails attached. If desired, devein shrimp by making a shallow cut down center of back of each shrimp. Open cut and rinse away exposed vein. Melt butter in a 10” skillet over medium heat. Stir in garlic. Saute briefly, but do not brown. Add shrimp. Saute 1-2 minutes on each side until shrimp turn pink and flesh is opaque and firm. Pour lemon juice over shrimp. Sprinkle with salt and pepper. Place shrimp on plate. Working quickly, raise heat and boil pan juices until syrupy. Stir in minced parsley. Pour over shrimp. Garnish with buttered breadcrumbs, if desired.(Recipe follows) Serve immediately.

Number of servings: 2
This recipe can be doubled or even tripled. However, be careful with the lemon juice.
Buttered Breadcrumbs: 1 tablespoon butter, 1/2 cup soft breadcrumbs, lightly packed. (Make soft breadcrumbs in blender or food processor with bread slice(s).) Melt butter in a small skillet over medium-high heat. As soon as butter is melted and frothy, stir in breadcrumbs. Continue stirring until crumbs are evenly crisp and golden brown.. Makes about 6 tablespoons.
Seasoned Buttered Breadcrumbs Add to finished buttered breadcrumbs to taste: grated parmesan or romano cheese; minced parsley; minced toasted walnuts, almonds or sesame seeds; chili or curry powder; herbs; salt and pepper.
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