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Flounder Fillets in Shrimp Sauce

Flounder Fillets in Shrimp Sauce

Flounder Fillets in Shrimp Sauce

2 (6 Oz.) Flounder fillets

1 Teaspoon lemon juice

1 Tablespoon dry white wine

1 1/2 cups water

1/2 Lb. un-peeled small to medium shrimp

2 Tablespoon butter

2 Tablespoon flour

3/4 Cups milk

2 Tablespoon dry white wine

1 1/2 Teaspoon chopped fresh parsley

1/2 Teaspoon salt

1/4 Teaspoon dried whole tarragon

3/4 Teaspoon Worcestershire sauce

1 (3 oz.) Can sliced mushrooms drained

Place fillets in shallow dish.  Combine lemon juice and 1 tablespoon wine. Pour over fillets.  Cover and chill for at least 1 hour.  Bring water to a boil: add shrimp and return to boil.  Reduce and simmer, uncovered 3 to 5 minutes or until shrimp are pink.  Drain well and rinse in cold water.  Peel and de-vein shrimp set aside.  Melt butter in heavy saucepan over low heat, add flour stirring until smooth. Cook 1 minute, stirring constantly.  Gradually add the milk, cook over medium heat stirring constantly until thickened and bubbly.  Stir in next 6 ingredients and the shrimp. Drain fillet: roll up. Place seam side down in 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.


Tip: We lightly salt and pepper fillets before rolling






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