Flounder Fillets in Shrimp Sauce for Two |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This delicious dish is delicately flavored with wine and tarragon. Ingredients:
2 (6 ounce) flounder fillets |
1 teaspoon lemon juice |
1 tablespoon dry white wine |
1 1/2 cups water |
1/2 lb unpeeled small shrimp |
2 tablespoons butter or 2 tablespoons margarine |
2 tablespoons all-purpose flour |
3/4 cup milk |
2 tablespoons dry white wine |
1 1/2 teaspoons chopped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon whole dried tarragon |
1/4 teaspoon worcestershire sauce |
1 (3 ounce) can sliced mushrooms, drained |
Directions:
1. Place fillets in a shallow dish. Combine lemon juice and 1 Tablespoon wine; pour over fillets. Cover and chill at least 1 hour.
2. Bring water to a boil; add shrimp, and return to a boil. Reduce heat and simmer, uncovered, 3 to 5 minutes or until shrimp are pink. Drain well and rinse with cold water. Peel and devein shrimp; set aside.
3. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in next 6 ingredients and the shrimp.
4. Drain fillets; roll up. Place seam side down in a lightly greased baking dish; pour sauce over top. Bake, uncovered, at 375°F for 25 minutes or until fish flakes easily, basting occasionally with sauce. Yield: 2 servings.
5. Southern Living.
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