Seafood stuffed with seafood? Yes please! This Florida seafood double-decker of rock shrimp-stuffed grouper will have the dinner table buzzing.
Rock Shrimp Stuffed Florida Grouper
Yields 4 servings
- 1 tbsp. olive oil
- 1/2 cup yellow onion, minced
- 1/4 cup celery, minced
- 1/4 cup red bell pepper, minced
- Salt and pepper to taste
- 1 tsp. cayenne pepper
- 2 tsp. garlic, chopped
- 1/2 pound rock shrimp, peeled
- 1/4 cup water
- 1 cup Italian bread crumbs
- 2 tbsp. fresh parsley leaves, finely chopped
- 4 (6-ounce) grouper fillets
- 1 tbsp. seafood seasoning
- 4 tbsp. unsalted butter, melted
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Heat the olive oil in a medium-size sauté pan over medium heat. Add the onions, celery, bell pepper and garlic; cook 2 minutes, stirring, until the vegetables are wilted. Add the shrimp and season mixture with seafood seasoning. Cook for 2 minutes then remove the pan from the heat.
- Pour the mixture into a medium-size mixing bowl. Stir in breadcrumbs and enough water to bind the mixture. Add the parsley and season with salt and pepper. Set aside.
- On a cutting board, cut a v-shape pocket in the center of each fillet and fill with rock shrimp breadcrumb mixture. Sprinkle the fillets with seafood seasoning and place on the prepared baking sheet. Drizzle with melted butter and bake 20 to 25 minutes until the fish flakes easily with a fork.
- Serve immediately.
For more Florida grouper recipes, click here.
The official Chef of Florida, Justin Timineri, shares some of his recipes with us. A proponent of eating healthy, locally-grown and harvested produce and seafood, Timineri’s recipes imbue that Fresh From Florida flavor. For more on chef Justin, click here.
Recipes and images courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services. For more recipes coming from Timineri’s kitchen, click here.