FLOUNDER WITH SHRIMP SAUCE
Carolyn Glassmoyer wraps flounder around succulent shrimp in this elegant from-the-sea favorite. Its delicate fish flavor melds perfectly with the milk mustard sauce, she notes from Shillington, Pennsylvania.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.,
Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 130mg cholesterol, Sodium 666mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges
SPICY FLOUNDER AND SHRIMP
Steps:
- Clean, peal, devain and remove the tails from the shrimp. Preheat oven to 400 place cleaned fish filet onto a peice of tinfoil rub 1/4 teaspoon of minced garlic onto the fish. Next place 1/2 teaspoon of butter and a pinch of salt,pepper, oldbay and cajun seasoning onto the fish and than squeeze the juice of one lemon onto it. Wrap the tinfoil around the fish - fold the top like a package tightly. Repeat for the rest of the fish. Place the fish packages onto a baking tray and place into oven for 15/20 min. while the fish cooks-in a deep skillet place all of the ingredients for the sauce and heat until the butter mealts. when sauce is heated add the raw shrimp into it and cook until shrimp is pink (aprox. 5 min) When the fish is done you may if you like pour some of the sauce from the shrimp onto it. Best served with fresh broccoli and rice (white or brown)
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