Flounder With Shrimp Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
4 flounder fillets (6 ounces each) |
2 teaspoons lemon juice |
1/2 teaspoon salt, divided |
1/8 teaspoon pepper |
1/4 pound uncooked medium shrimp, peeled and deveined |
4 teaspoons butter |
4 teaspoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
4 teaspoons dijon mustard |
1/8 teaspoon white pepper |
Directions:
1. 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 11-in. x 7-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.
2. 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. Yield: 4 servings.
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