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Flounder With Shrimp Sauce

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.
4 ServingsPrep: 10 min. Bake: 20 min.

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 all-purpose flour
  • 1 cup 2% milk
  • 4 teaspoons Dijon mustard
  • 1/8 teaspoon white pepper

Directions

  • 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.
  • 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.
© Taste of Home 2013

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Flounder With Shrimp Sauce (continued)

Nutrition Facts: 1 stuffed fillet with 1/4 cup sauce equals 253 calories, 8 g fat (4 g saturated fat), 130 mg cholesterol, 666 mg sodium, 6 g carbohydrate, 0.55 g fiber, 38 g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013