1 1/2 Cups water
1/2 Lb. un-peeled med. size fresh shrimp
1/2 Cup butter, softened
1 (3 Oz.) cream cheese, softened
1 to 2 Oz. crumbled blue cheese
1 Tablespoon lemon juice
1 Tablespoon minced onion
1 1/2 Teaspoon chopped fresh parsley
1/4 Teaspoon hot sauce
1/8 Teaspoon pepper
4 (6 Oz.) Flounder fillets
Whole cooked shrimp peeled and de-veined
Bring water to boil in large saucepan: add shrimp and cook 3 to 5 minutes. Drain well, rinse with cold water. Peel, de-vein, and chop shrimp reserving 4 whole shrimp. Combine chopped shrimp, butter and next 7 ingredients, mixing well. Place about 1/4 cup shrimp mixture in middle of each fillet, roll up fillets, and place seam down in lightly greased 12x8x2 inch baking dish. Bake at 375 for 15 to 20 minutes, or when fish flakes easily when tested with a fork. If desired, spoon pan drippings over fillets and garnish each with whole shrimp, parsley and lemon twist. Yield 4 servings.
This is an easy shrimp recipe that is excellent. The cream sherry, black pepper, fresh tomatoes and parsley work well together. Serve with a crisp salad and bread.