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Shrimp Stuffed Flounder

12/16/2013

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​I've decided that it's time to get myself in gear.  My plan to eat healthier and exercise more - starts now!  Yes, I know it's December and an overabundance of sweets surrounds me - but that is precisely the reason that I need to keep myself on track.  My kitchen is absolutely bursting at the seems with cakes and cupcakes and pies and cookies this month which means ... I need to sneak in a few more walks so I don't wind up looking like a snowman.  

Mia is always ready to accompany me on a walk so we head to the park to walk off a few extra calories.  Mia LOVES the park and she gets soooooo excited when she we pull into the parking lot that she practically jumps out of the car window.  
​I make her sit next to the car while I gather up my camera, my water bottle and my keys, etc.   She is about as tense as a lion stalking it's prey, while she waits on me to release her.  
​As soon as I release her, she starts to run around like a maniac.   Her nose is never more than an inch away from the ground. 
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We both had a great walk but Mia used far more energy than I did.  I think she ran circles around me - literally - for the entire 2 mile hike.  

Exercise - check.  Eat healthy - No problem.

Check out this delicious recipe for shrimp stuffed flounder if your looking for something healthy to eat this month.  It is elegant enough to serve at a dinner party and simple enough to serve your family on a busy weeknight.
Shrimp Stuffed Flounder 
2 Tablespoons butter
1/2 onion, chopped
1⁄4 cup celery, chopped
1⁄4 cup bell pepper, chopped
1/2 pound shrimp, uncooked
1⁄4 cup chicken broth
1 teaspoon Worcestershire
1 teaspoon fresh parsley
1⁄2 teaspoon dill
1⁄2 teaspoon chives
1⁄2 teaspoon paprika
1/8 teaspoon cayenne pepper (optional)
1⁄2 cups soft bread crumbs
6 flounder filets
2 Tablespoons lemon juice
​Melt butter in skillet. Add onion, celery and green pepper.  Saute until tender.
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​Add shrimp.
​Add broth, Worcestershire, dill chives, salt and cayenne.
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Remove from heat, stir in bread crumbs.
Spoon 1⁄2 c. filling on each filet and roll up. Place seam side down in greased 9x13 pan.
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Drizzle with lemon juice. Sprinkle with salt, pepper and paprika.
Bake 20 min. at 375.
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Serve.
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This fish went beautifully with a glass of Pinot Grigio.

​Ciao!
Click here for a printable version of this recipe
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