Filet is stuffed with the shrimp stuffing and it looks like a cinnamon roll!!! when completed. First youll need a very sharp knife and some skill to turn a filet into a long thin strip. Make a cut with the knife on the round side (not flat) and make a continuous cut about 1/8 th of an inch untill the fillet is layed out like one long strip. Then spread the shrimp stuffing evenly on filet. Roll it up and fasten the end with a tooth pick and the meat is ready to go in the skillet with little bit of butter. Sear the roll for few minutes on both sides and move to a baking dish and finish in the oven to a temperature desired (about 18 minutes for 160 degreesF - well done)
Shrimp stuffing :
combine egg, bread,1/2 garlic, salt, pepper, green onions,old bay and blend together in a kitchen blender or a food processor. Mix well with the cooked minced shrimp. The mixture should be thick . (you can also blend the shrimp to save time on chopping it )
while the roll is cooking (roasting), in a large skillet melt some butter or oil (medium high) and add squash first for a minute and then the rest of the vegetables. They are done when peppers feel soft.
Place done vegetables in a warm place wipe out and cook the raw 20 pieces of shrimp on remaining butter and the rest of garlic for about 4 to 5 minutes and add the wine. Stir for a minute or two.
Place the fillet in the center around the vegetables, arrange the shrimp and all the colours, say voila serve and enjoy