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Reviewed: May 26, 2008

This recipe is absolutely delicious!!! It works great as an appetizer as well as a main dish. It's definitely going to become a frequent recipe in my house.

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Chef White

	Cooking Level: Expert
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Reviewed: Mar. 7, 2008

This was a pretty easy and delicious dish! I used tilapia cutting each fillet in half lengthwise. The sauce thickened up too fast and I did have to add more milk a few times, so I ended up with a fair amount, but managed to finish it. As recommended, I cut back on the dijon mustard (glad I did) in the sauce. I put a little extra chopped shrimp in the sauce and that made it extra yummy. Steaming the fish under foil kept it nice and moist.

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SMGRUHLKE


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Reviewed: Feb. 5, 2008

Excellent! I sprinkled a bit of Kraft parmesan cheese inside the flounder. And, I thought the sauce was a bit dijon-strong for my taste, so I added almost 2 TBSP soft cream cheese to tone it down. My 13 year old son, as well as my husband (who doesn't usually like cream sauces loved it. VERY EASY to fix, too! NOTE: I used the frozen flounder from Sam's club (wrapped individually) and a 12 oz. pkg of Contessa uncooked shrimp (medium sized) since I'm no where near a nice fresh fish market. Extra shrimp were cooked for a shrimp cocktail appetizer.

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Kathy


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Reviewed: Nov. 14, 2007

This was delicious! I'm always looking for ways to make fish more interesting and this definitely fit the bill. I used tilapia instead of flounder because that was what I had on hand. Only thing I will change next time is halving the sauce, I felt it made a little too much than was needed to cover the fish.

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tonirenee


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Reviewed: Nov. 9, 2007

This was great. The sauce has a delicate texture and tastes delicious. I think I added a bit too much white pepper so don't over do it as the sauce will become too spicy and will tamper a bit with the tangy taste that is the key to this meal. This recipe is a keeper for me. Nestling the shrimp with the fish is a nice surprise to your guests when served. I would suggest sprinkling the shirimp with a pinch of the shredded cheese before rolling them up to make the "surprise" even more enjoyable.

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PRINCESS20NY

	Cooking Level: Intermediate Home Town: Krakow, Lesser Poland, Poland Living In: Westchester, New York, USA
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Reviewed: Jan. 29, 2007

I'm not crazy about flounder so I made this recipe with cod. The sauce is great! I'm thinking of new ways to use it.

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Reviewer:

Lilly

	Cooking Level: Intermediate Home Town: Charlotte, North Carolina, USA Living In: Atlanta, Georgia, USA
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Flounder with Shrimp Sauce

Reviewer:

Chef White

Reviewer:

SMGRUHLKE

Reviewer:

Kathy

Reviewer:

tonirenee

Reviewer:

PRINCESS20NY

Reviewer:

Lilly