Spicy Flounder And Shrimp Recipes

ALMOST-FAMOUS SPICY FRIED SHRIMP

Steps:

• Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.
• Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.
• Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.
• Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

FLOUNDER WITH SHRIMP STUFFING

Steps:

• Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

FLOUNDER WITH SHRIMP SAUCE

Steps:

• Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.,

FLOUNDER FILLETS IN SHRIMP SAUCE FOR TWO

Steps:

• Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
• Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
• Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
• Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
• Southern Living.

SPICY FLOUNDER AND SHRIMP

Steps:

• Clean, peal, devain and remove the tails from the shrimp. Preheat oven to 400 place cleaned fish filet onto a peice of tinfoil rub 1/4 teaspoon of minced garlic onto the fish. Next place 1/2 teaspoon of butter and a pinch of salt,pepper, oldbay and cajun seasoning onto the fish and than squeeze the juice of one lemon onto it. Wrap the tinfoil around the fish - fold the top like a package tightly. Repeat for the rest of the fish. Place the fish packages onto a baking tray and place into oven for 15/20 min. while the fish cooks-in a deep skillet place all of the ingredients for the sauce and heat until the butter mealts. when sauce is heated add the raw shrimp into it and cook until shrimp is pink (aprox. 5 min) When the fish is done you may if you like pour some of the sauce from the shrimp onto it. Best served with fresh broccoli and rice (white or brown)

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.