Chopped shrimp, parsley, GF beard crumbs, egg, scallions, pinch cayenne pepper, sea salt, capers, chopped spinach and a teaspoon melted butter. Mix well
Then lay flounder out flat and season. Spoon mix on flounder and roll up, place seam side in oiled pan. Then drizzle with olive oil and place small pat butter on top of each piece. I’ve made this with a splash of white wine in the pan too.
I made a shrimp burger patty with left over mixture.
Left overs I slice and put over arugula and spinach to make a delicious salad. Just drizzle more olive oil and squeeze fresh lemon 🍋.
Live, eat, share, gluten-free and FODMAPish.