Stuffed Flounder with Shrimp Butter Over Bayou Grits
I was reading a novel when I came across a line mentioning this recipe and how it sells out at the local diner every time it’s on the menu. It piqued my interest and it sounded very delicious so I created my own version. Now I know why it was worth mentioning and why it sells out so quickly in that fictional world.
I know I already have many a recipe for Grits but this one is probably the most stellar. Sh, don’t tell the other Grits.
This recipe is for two people but one could easily devour the entirety of it all and that would be okay.
I make the Shrimp Butter a day in advance just so I’m not doing way too much on the day of consuming this amazing recipe. There’s a lot to be done for this one.
If you have too much stuffing and grits left over, they go very well together reheated in the oven the following day.
Lastly, you’ll need a lot of equipment; a blender or food processor, a baking dish, a skillet, big bowls, a pot, and an appetite for exquisite Southern grub. That last one should come standard in every kitchen.
Shrimp Butter
1/2 Stick Butter
1 Clove Garlic minced
1/4 Lb Shrimp
1/8 Tsp Cayenne Powder
1/8 Tsp Paprika
1/8 Tsp Cajun Seasoning
1/8 Tsp Black Pepper
1/8 Cup White Wine
1/8 Tsp Frank’s
1/8 Tsp Worcestershire
Bayou Grits
1 Cup Southern Grits
2 Cups Lobster Bouillon or Homemade Seafood Broth
1 Cup Lobster Bouillon or Homemade Seafood Broth
1 Cup Heavy Cream
1 Cup Water
Cayenne
Pepper
Salt
Flounder and Stuffing
2 Large Flounder Steaks
1/4 Lb Shrimp
2 oz Crab Meat
Olive Oil
1/2 Stick Butter
1/2 Cup Yellow Onion diced
1/3 Cup Green Bell Pepper diced
1/3 Cup Red Bell Pepper diced
1/4 Cup Celery diced
1/8 Cup Jalapeño diced
1/3 Cup Parsley chopped
1/2 Tbs Fresh Rosemary chopped
1 Tbs Garlic minced
1 Tsp Ginger minced
1 Tbs Lemon Juice and Lemon Juice squeeze
2 Tbs White Wine and White Wine pour
1 Tsp Paprika
Dashes Frank’s
Dash Worcestershire
Cajun Seasoning
Cayenne
Salt and Pepper
Whether you’ve decided to make the Shrimp Butter in advance or on the day of, the very first step to this culinary journey is said Butter. In a small bowl combine the Cayenne, Paprika, Cajun Seasoning, Pepper, and Salt and then toss most of it over the shrimp making sure to reserve just a tiny bit of the Spices.
Now take out a trusty skillet and on medium heat melt and sizzle half the Butter or a fourth of a stick. Once the square of Butter’s gone throw in the Garlic and let it cook for a minute. Don’t let it burn!
After the minute is up drop in the Spiced Shrimp and the remaining Spices and cook until the Shrimp are done. Once done, take ‘em out and drop them in the blender or food processor.
Now back in that same skillet pour in the White Wine and using a wooden spoon scrape up the bits on the bottom. I usually turn off the skillet now. Let that White Wine reduce by about half before taking it off the eye.
In that Shrimpy blender toss in the Frank’s, the Worcestershire, and the other 1/4 Butter stick before pouring in the reduced White Wine from the skillet.
Now make that Butter nice and smooth and devoid of Shrimp chunks. If you have a blender, enjoy the next 45 minutes. If you have a food processor, I envy you.
Now comes the dance of cooking and timing etc so make sure your mise en place is on point. I find it easiest to make the Stuffing and prepare the Flounders first but right before throwing them in the oven, I begin the grits. That way the grits are being prepared and will be perfect by the time the dish has been taken out of the oven. Technically you could make the grits earlier and keep them on the warmer, stirring occasionally while you prepare the dish. It’s your kitchen so do whatever you feel comfortable with.
Stuffing time. Take the shells and tails off of the Shrimps and then put the naked Shrimp in a small bowl before covering them with some Cajun Seasoning. Meanwhile, rub Olive Oil all over the Flounders and sprinkle those filets with Salt and Pepper and maybe some Cajun Seasoning (go wild) and then put them in a greased baking dish where they’ll be ready for later “stuffing”.
Now heat your skillet to medium and throw in the 1/2 Butter Stick. Once it’s melted, toss in the Celery and stir it a bit. After less than a minute, throw in the Onions and mix around before finally adding the Bell Peppers and the Jalapeños. It’ll take a couple minutes for them to get softened but you don’t want ‘em to overcook so keep an eye on them.
Next up pour in the White Wine and let it reduce while stirring. Once reduced add the Parsley, Rosemary, Garlic, and Ginger. Let all that cook for a minute or two before then adding the Spiced Shrimps and the Lemon Juice.
After about a minute turn the heat to low and toss in the Paprika, Frank’s, Worcestershire, a bit more Cajun Seasoning, and the Cayenne shakes. It’s a crowded skillet but make sure the Shrimp gets cooked while also making sure the rest of the veggies don’t overcook. So stir all the ingredients while also leaving the Shrimp alone except for a single flip over about halfway through their cooking process. You can move them around of course.
You absolutely want the Shrimp to cook but you don’t want them to get too done so take them out of the skillet when they’re just about ready and let them cool on a plate while also removing the skillet from the heat. Once cooled, cut them Shrimps up into smaller pieces and throw them in a big bowl. Time to turn the oven up to 350°.
In that same big bowl also pour in the Crabmeat and the entire contents of the skillet. Now mix it all up together nice and good to make the Stuffing.
Grits break. In a large enough pot, pour in two cups of the Bouillon (or Broth), one cup of the Heavy Cream, and one cup of Water and get it to boiling on high heat. It’s also key to reserve one extra cup of the Seafood Broth or Lobster Bouillon for after the Grits are done. Make sure to warm that cup up but keep it on the side.
Now back to the Stuffing. Once mixed, take some spoonfuls of the stuffing and place them on the Flounder filet in an even layer allowing some overflow but attempting to keep a slight bare edge on the filet. When the Flounder’s covered with Stuffing place the other Flounder filet on top, squeeze some Lemon Juice and pour some White Wine over the filets, and then spoon the Shrimp Butter on top of it all. It’s important not to allow the Shrimp Butter to clump so smooth it out over the filets. Once Buttered, put it in the oven and let it cook for 20 minutes or until the fish is thoroughly cooked. Could be sooner than 20 or more than. Keep an eye on it.
Grits! Once that mixture is boiling, very slowly add the Grits and stir constantly. Once all the Grits have been added and the mixture is boiling again, reduce the heat to medium-low but continue stirring for the next 10 minutes. When they’re finally done and ready to eat take them off the heat and depending on how thick they are, add a little bit of that extra Lobster or Seafood Base to the pot and stir. This dish requires a little bit of extra liquid to make it all the more savory. So don’t be afraid to pour the entire extra cup into the Grits. I know the Grits ratio is set in stone as 4:1 but this time, you’ll forgive yourself once you’ve tasted the heavenly meal.
Grits are made and staying warm, the minutes are up in the oven, and the Stuffed Flounder is finally baked. So pour the Grits into two shallow bowls or plates, cut the Stuffed Flounder in half, and place each half into the shallow bowls. Over everything squeeze some Lemon Juice, let cool enough to devour, and toast to one of the greatest meals you’ve ever made. Laissez les bons temps rouler!
