How To Make Picatta of Flounder “Torcino Style" with Rock Shrimp - Best Recipe | Charleston Magazine
Keywords
- Charleston SC
- Guide
- Magazine
- official
- Charleston South Carolina
- weddings
- lifestyle
- restaurants
- photography
- shopping
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at mail.charlestonmag.com.
Cooking tools:
Ingredients
- 2½ lbs. flounder filet, cut into 8 portions
- Fine sea salt, to taste
- 4 large eggs, beaten
- 1 cup finely grated Parmigiano-Reggiano
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 1/4 cup chopped chives
- 1/2 cup all-purpose flour
- 1/2 cup olive oil
- 1/2 lb. rock shrimp
- 1 lb. plum tomatoes, peeled and seeded
- 1/4 cup extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1/4 cup granulated sugar
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
How To Make Shrimp Provençal - Best Recipe | Charleston Magazine
mail.charlestonmag.com
Flounder Piccata Recipe
cuisineathome.com
How To Make Whole Flounder with Five-Spice Asian Marinade - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Whole Flounder with Five-Spice Asian Marinade - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Pickled Shrimp - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Pickled Shrimp - Best Recipe | Charleston Magazine
mail.charlestonmag.com
How To Make Pickled Shrimp - Best Recipe | Charleston Magazine
charlestonmag.com
How To Make Crudo di Pesci with Tangerine, Pickled Garlic, & Amalfi Coast Extra-Virgin Olive Oil - B
mail.charlestonmag.com