Reviewed: Nov. 10, 2009

This was a hit in our house tonight! Had a pkg of frozen flounder and needed something new to do with it. I always have frozen shrimp too. Anyway, followed the directions to except that I didn't have fresh lemon juice and had to use bottled (yuk!) and I added a couple of chopped green onions to the sauce. Thought it would add to the color and we just love the flavor of them. It was excellent. Hubby said to add it to my recipe list. Oh.....would have been good with a bit of dry white wine if you have some when you make this!

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LWAGAR

Cooking Level: Expert

Home Town: Centerport, New York, USA

Living In: Springfield, Tennessee, USA

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Reviewed: Sep. 27, 2009

I'm not really dont eat alot of fish , but was looking for a new way to make it . I tried this recipe and it was out of this world , and my son who doesn't eat fish loved it . thanks for the recipe .

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chefjeff

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Reviewed: Jul. 27, 2009

My husband and two year old daughter loved it. The husband went back for seconds which says a lot! I loved it.

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bu49erflybygrace

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Aurora, Colorado, USA

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Reviewed: Jun. 13, 2009

I made this almost exactly as directed, except with skim milk instead of 2%. It was perfect. The sauce is excellent! And it was simple enough that I already had everything. I will be making this again!

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CARLY25631

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Reviewed: Jun. 1, 2009

As recommended I cut the amount of Dijon mustard in half. I did not wrap the fish around the shrimp. Just cooked it as a fillet and used all the shrimp in the sauce. This was really good. I might try to spice up the sauce a little the next time I cook this.

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Ashley

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Reviewed: May 18, 2009

NICE RECIPE THE SAUCE JUST DOES WONDERS FOR THIS DISH! WOULD DEFINETLY MAKE AGAIN.

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DA DUTCHESS

Cooking Level: Professional

Living In: Largo, Florida, USA

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Reviewed: Mar. 16, 2009

This was a great recipe. It was delicious, flaky and the sauce was very smooth. It makes plenty of sauce; will make less next time.

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Gretchen

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Reviewed: Mar. 11, 2009

Excellent!! My picky about fish husband loved it.

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Rox

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Reviewed: Feb. 25, 2009

Excellent -- added some lemon pepper to the sauce and used cod instead of flounder

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Kelly Roe

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Reviewed: Feb. 24, 2009

Yum! Very easy to prepare and great flavor. I'll make this whenever flounder goes on sale. It's such a light, delicate fish and the sauce is PERFECT with it!

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KISMET37

Cooking Level: Intermediate

Home Town: Middletown, New York, USA

Living In: Pompano Beach, Florida, USA

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Reviewed: Feb. 21, 2009

It's probably just a personal preference, but I really dislike fish that's just plain white after it's cooked--very unappealing to me. I like it golden. So...rather than covering this with foil to bake it, I brushed it with melted butter, sprinkled it with paprika, and baked it at 425 degrees for 25 minutes as directed. It turned out beautifully golden--perfect. I also sprinkled the filets with "Pepato," an Italian seasoning blend which includes sea salt, pepper, citrus and garlic before rolling them up. For the sauce, I reduced the Dijon mustard by half, used a combination of milk and half and half, and added a glug of white wine. This really was pretty, delicious and mild tasting--reminiscent of Seafood Newburg.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jan. 15, 2009

My Husband and I loved this recipe! It is not one I'll make often (too many calories) but for a special occasion it is a must!

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shannon

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Reviewed: Nov. 8, 2008

Flounder is too fishy for our family. May try it again with Orange Roughy. Husband, who cooked the dish, says he would wrap the fish in bacon, and use cream instead of 2% milk in sauce. He prefers more flavor than the reduced calorie meal.

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TracyE

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Reviewed: Sep. 18, 2008

Excellent and economical, with a beautiful presentation. I wrapped some cheese in with the shrimp, which was a nice touch. I was very impressed with the sauce, which I will probably make to serve over chicken or vegetables in the future, as well.

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HeatherA

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Reviewed: Sep. 2, 2008

Wow. Great recipe. If you do not love mustard back off a little. Sauce is great. Maybe I'll add a little swiss cheese next time although hard to improve. Half sauce for 2 persons.

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Doug Ramsey

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Wilmington, North Carolina, USA

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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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Christina W.

Cooking Level: Intermediate

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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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Flounder with Shrimp Sauce

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