August 06, 2016
Dinner, Main Dish, Fish,
Flounder, Sole, Fruit, Lemon, Greek, Quick Meals, Entertaining, Regional Holiday, Romantic Dinner, Sunday Dinner, Stove Top, Make it from scratch more
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"Here is a delightful fish recipe stuffed with shrimp and topped with Avgelemono Sauce. Delicious to serve for your close-ones at home or for a guest dinner party."
Bring 3 cups of water to a boil in a large pot. Add carrots, onions, bay leaf, and peppercorns, and boil for 5 minutes. Reduce heat, and add shrimp. Cook for 3 minutes, or until they turn pink. Remove shrimp and reserve 1 cup of the broth for the Avgolemono Sauce.
Preheat oven to 350-degrees Fahrenheit.
Melt 2 tablespoons butter in a large skillet. Stir in garlic, onion, and green pepper and saute until onion is golden. Dice 8 shrimp and add to the skillet with the breadcrumbs, parsley, salt, and pepper. Stir and remove the skillet from heat.
On boned side of each fillet spread 2 tablespoons of shrimp mixture. Roll fillets carefully and tuck any extra mixture into end of rolled fillets.
Melt 4 tablespoons butter. Use 2 tablespoons to coat a 10 x 6 x 2-inch baking dish. Arrange fillets flat side down in the dish. Brush with remaining melted butter. Bake for 25 - 30 minutes.
Beat the eggs until creamy. Add lemon juice and beat.
Very slowly add warm broth reserved from cooked shrimp; beat until thick.
When fish is baked, place on a platter and pour sauce over all.
Garnish each fillet with a whole shrimp.
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