Flounder Stuffed with Shrimp & Crabmeat served over Ramps

Wow, if you are a seafood lover like me than you will be very happy with this meal! This recipe has not one, but THREE different types of seafood all wrapped up into one pretty presentation.

Who can resist a meal that is not only delicious but really healthy and not loaded in fat and calories? The ramps are a nice treat since they are in season right now and add a nice scallion like flavor. If you cannot find ramps, no worries, you may add fresh green beans, spinach or scallion on the bottom or nothing at all.

Flounder is a flaky, sweet fish that is mild in taste but packed with nutrition.

A 3.5 ounce, or 100 gram, cooked portion of flounder has only 117 calories. Flounder is a good source of protein, with 24 grams in a 3.5-ounce cooked portion. Since women need 46 grams of protein a day, and men need 56 grams, one serving of the fish meets almost half of your recommended daily protein needs. Additionally, flounder contains all of the essential amino acids, making it a high-quality source of protein. Every cell in your body contains protein, which makes it essential for maintaining and repairing tissue, organs and muscles. It’s a great fish to introduce for the person who has never had fish before because of its mild flavor.

I hope you all try this recipe and let me know how you enjoyed it. It is a festive looking meal to present and also great for any day. As always, Enjoy!

Flounder Stuffed with Shrimp & Crabmeat served over Ramps

Ingredients: Serves 4

2 tablespoons extra virgin olive oil, divided
2 tablespoons butter, divided
1/4 cup onion, finely diced
2 garlic cloves, crushed
1/4 cup bell pepper, finely diced (you may use red, orange or yellow)
1/4 cup fresh celery, finely diced
6 extra large shrimp, cleaned and deveined; 4 left whole with tails on, the rest coarsely diced with tails removed
kosher salt & freshly cracked pepper to season
1/4 cup seasoned bread crumbs
1/4 cup fresh parsley, finely chopped
1/2 cup fresh crabmeat, making sure there are no shells
4 flounder fillets
4 ramps, cleaned with ends trimmed, left whole on the stem
Hungarian paprika for sprinkling, about 1/4 teaspoon
4 lemon slices
1/2 cup dry white wine
4 toothpicks

Preparation:

Preheat the oven to 400 degrees. In a medium skillet melt the 1 tablespoon butter into 1 tablespoon of the olive oil. Add in the onion, garlic, bell pepper and celery. Cook over medium low heat for about 3 minutes. Add in the diced and whole shrimp. Season with salt and pepper. Cook until pink, about 2 minutes per side.

Remove and allow to cool slightly in a bowl. Remove the whole shrimp and set aside. To the bowl add in the bread crumbs and parsley and mix until combined. Next, add in the crabmeat and mix to combine.

Lay out the flounder fish fillets and season with salt and pepper. Place about 1 tablespoon of the crab and shrimp mixture into the center of each fillet. Top with 1 whole shrimp and carefully bring up the ends of the fish. You will have to press down the mixture. Carefully secure with a toothpick. Repeat with all fillets.

In a baking dish drizzle the remaining 1 tablespoon olive oil. Place the ramps into the dish in a single layer. Place the stuffed fish fillets seam side down and top each piece with a bit of butter and a slice of lemon. Pour the wine over the fish. Place in the preheated oven and bake for 20-25 minutes. Remove and allow to rest 5 minutes before serving. You may drizzle with some additional olive oil.