The seafood counter had some beautiful flounder fillets come in and I knew I wanted some for dinner, but was not wanting to spend the money for lump crabmeat to stuff it with, so I thought “What about stuffing it with shrimp?” $17 for half a pound of crab versus $10 for a full pound of fresh shrimp was a no brainer. Time to come up with something new and here it is!

• 3 flounder fillets, about a 1/3 a pound each
• 3/4 lb fresh shrimp, peeled, deveined, and cut in half
• 4 oz. mushrooms, sliced
• 2 green onions, sliced
• 2 tbsp butter
• 2 cloves minced garlic
• 2 slices of bacon, chopped
• 1/2 cup mayo
• 1/2 cup panko breadcrumbs
• 1 tsp cajun seasoning
• a few turns salt and pepper
• extra cajun seasoning and panko for topping

Melt the butter over medium heat in a fry pan and add mushrooms, garlic, and onions. When mushrooms start to soften, add shrimp and cook until shrimp start to firm up. Remove shrimp mixture to a mixing bowl. Wipe out fry pan and return to heat with the bacon. When crisp, remove bacon to a paper towel lined plate and pat to remove some of the grease, then add to the mixing bowl with the shrimp. Add mayo, breadcrumbs, seasoning, and salt & pepper, and stir to combine.

Place flounder on a piece of wax paper or foil and pat dry. Spoon 1/3 of mixture across the center of one piece of flounder and roll up to resemble picture above. Place on a greased baking sheet and top with a sprinkle of cajun seasoning and panko. Repeat with remaining flounder fillets.

Bake in preheated oven for 25 minutes or until fish flakes easily with a fork. Serve with a salad and your favorite oven-roasted veggie.