Group of Mixed Flat Fish: Halibut Turbot Flounder Plaice and Sole
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Emeril's Shrimp-Stuffed Flounder
with Sauce Piquante



SeaBear Smokehouse

"What I go for in my cooking is sinful, bold and real."
~ Emeril Lagasse

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A Flounder Blends in with the Ocean Floor
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Shrimp-Stuffed Flounder with
Sauce Piquante

Emeril's New
New Orleans Cooking

by Emeril Lagasse and Jessie Tirsch, 1993,
William Morrow and Co., Inc.

Makes 4 main-course servings

"When I was a small boy, my father took me to the town of Tiverton,
Rhode Island, where we fished for flounder off a little bridge. We took
the fish home, cleaned and filleted them, and Mom stuffed and baked
them for dinner. Here’s my version – a New Orleans twist on a great
New England tradition."

3 tablespoons olive oil, in all
1/4 cup chopped onions
1/4 cup chopped green onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 tablespoon minced garlic
1/2 pound (1 generous cup) peeled
medium shrimp, cut in thirds
2 tablespoons plus 1 teaspoon
Emeril’s Creole Seasoning, in all
1/2 teaspoon salt
3 turns freshly ground black pepper
1/2 cup shrimp stock [or bottled clam juice]
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup breadcrumbs
4 whole flounder (1 to 1 1/4 pounds each),
skin on, headless, boned, cleaned,
split down center of the belly,
and ready to be stuffed
2 cups Sauce Piquante (recipe follows)
1/4 cup coarsely grated fresh Parmesan cheese

1. Preheat the oven to 400 degrees F.
2. Heat 2 tablespoons of the oil in a large skillet over high heat. Add the onions, green onions, celery, bell peppers, and garlic and stir-fry for
1 minute. Add the shrimp, sprinkle them with 1 tablespoon Creole
Seasoning and stir-fry for 1 minute. Sprinkle with salt and pepper,
and stir in the stock, Worcestershire, and hot pepper sauce. Bring
to a boil and cook for 2 minutes. Remove from the heat. Stir in
the breadcrumbs until thoroughly incorporated.
Makes 2 cups stuffing.
3. Spread the remaining 1 tablespoon oil on a baking sheet, rub the flounder
in the oil, and place belly-up on the sheet. Open the flaps to expose the
insides of the fish, and using the remaining Creole Seasoning, sprinkle 1
teaspoon all over the inside of each flounder. Stuff each with 1/2 cup of
the stuffing and replace the flaps. Bake until brown and juicy, for about
18 minutes.
4. While the fish are baking, prepare the Sauce Piquante.
5. To serve, place a whole stuffed flounder on each of 4 dinner plates and spoon 1/2 cup of the Sauce Piquante over each. Sprinkle each fish with
1 tablespoon Parmesan.

Sauce Piquante

Yield: 2 cups

1 tablespoon olive oil
2 tablespoons chopped onions
2 tablespoons chopped green onions
2 tablespoons chopped celery
2 tablespoons chopped green bell peppers
1 tablespoon minced jalapeno peppers, seeded
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
2 bay leaves
1 cup peeled, seeded and chopped
Italian plum tomatoes
1 cup chicken stock
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 turns freshly ground black pepper
1 tablespoon unsalted butter

1. Heat the oil with the onions and green onions, celery, bell peppers, jalapeños, and garlic in a medium saucepan over high heat. Add the
basil, thyme, oregano, and bay leaves and sauté for 2 minutes.
2. Stir in the tomatoes, stock, salt, cayenne, and black pepper and bring
to a boil. Cook over high heat for 2 minutes, then reduce the heat
and simmer, stirring occasionally, for about 5 minutes. Stir in the
butter and remove from the heat. Serve immediately, or prepare
without the butter and store, refrigerated, in an airtight container
for up to 2 days. Before serving, reheat over low heat until the
sauce is at a simmer, stir in the butter and proceed.

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