Flounder With Shrimp Sauce Recipe

4.5 3 3
Publisher Photo

Flounder With Shrimp Sauce Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min.
VERIFIED BY Taste of Home Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep: 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.
Originally published as Flounder With Shrimp Sauce in Light & Tasty June/July 2004, p11

Nutritional Facts

1 each: 253 calories, 8g fat (4g saturated fat), 130mg cholesterol, 666mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

  • 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
  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.
Originally published as Flounder With Shrimp Sauce in Light & Tasty June/July 2004, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forFlounder With Shrimp Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
justmbeth User ID: 1196484 221243
Reviewed Feb. 23, 2015

"This was good but not outstanding. I thought the sauce could have used a bit more flavor."

MY REVIEW
tlbdlb4evr User ID: 4229718 61309
Reviewed Apr. 3, 2013

"I have made this recipe several times. It looks complicated, but it really isn't. Easy to make and absolutely delicious!"

MY REVIEW
katezito User ID: 4513596 58056
Reviewed Nov. 15, 2009

"loved this. Was quick, pretty easy and looked/tasted amazing! Will make this again!"

Loading Image
Mediabong Goes Here