Shrimp Stuffed Roll-Ups

• 2 c. water
• 14 fresh or frozen medium shrimp
• 1 small onion, minced
• 1 clove garlic, crushed
• 1/4 c. plus 2 Tbsp. butter, melted and divided
• 1/4 c. soft breadcrumbs
• 1 Tbsp. chopped fresh parsley
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 6 to 8 sole or flounder fillets (about 1 1/2 lb.)
• Blender Hollandaise Sauce

1. Bring water to a boil; add shrimp and return to a boil.
2. Lower heat and simmer, uncovered 3 to 5 minutes.
3. Drain well.
4. Rinse shrimp in cold water; peel and devein.
5. Chop 8 shrimp.
6. Set aside. Reserve remaining shrimp for garnish.
7. Saute onion and garlic in 2 tablespoons butter until onion is tender.
8. Add chopped shrimp, breadcrumbs, parsley, salt and pepper; mix well and remove from heat.
9. Divide shrimp mixture evenly to spread over fillets.
10. Roll up each fillet and secure with a wooden pick.
11. Pour half of remaining butter into a 10 x 6 x 2-inch baking dish.
12. Arrange fillets in baking dish; brush with remaining butter.
13. Bake at 350u0b0 for 25 to 30 minutes or until fish flakes easily when tested with a fork.
14. Remove fillets to serving dish.
15. Top with Blender Hollandaise Sauce and garnish with remaining shrimp.

water, shrimp, onion, clove garlic, butter, breadcrumbs, parsley, salt, pepper, flounder, hollandaise sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=361044 (may not work)