Reviewed: Mar. 25, 2012

Super easy and delicious! Whipped this up in about 30 minutes one busy evening. We couldn't believe how good it was! Even the kids liked it :).

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emstitcher@verizon.net

Reviewed: Nov. 23, 2011

This was super easy and quick to make it. But best of all it is delicious!! Thanks!!!

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kristyklaws

Reviewed: Jul. 7, 2011

I wouldn't say exceptional, but definitely a very good meal and very easy to make. I didn't have toothpicks so I just folded the fish over and cooked for the full 20 minutes and the fish was perfect. The sauce looked and smelled amazing from the get-go, but the frozen shrimp added a lot of water, so I added a little more flour and the dijon I used was honey dijon. The sauce came out AMAZING! Very easy, tasty, & high in protein! This is a keeper in my book.

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MissAmyRich

Reviewed: Mar. 27, 2011

I cooked the flounder for 20 mins and it came out a little dry; next time I'll check it at 15 mins. I thought the sauce was a bit plain, but my boyfriend loved it; I might play around with the spices next time. A very nice recipe!

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mukaikubo

Reviewed: Sep. 16, 2010

I was so excited to try this recipe with the fresh flounder I just purchased. I followed the directions but it just didn't turn out. The fish turned to mush and the sauce was okay.

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buildbridges

Home Town: Rigby, Idaho, USA

Reviewed: Aug. 7, 2010

I'm not sure what exactly happened, but my flounder completely disintegrated while it baked in the oven. I had decided to just cook the fillets instead of rolling them, because I had no toothpicks. After I had removed the covering, basically all that remained in the pan was water, shrimp, and some mounds of what had been flounder fillets. It just looked like mush. My boyfriend, who will normally eat whatever is put in front of him, couldn't even eat it. The sauce was good, so I gave this recipe 2 stars.

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princesa_ang

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

Reviewed: Jul. 20, 2010

I REALLY enjoyed this, great flavor and easy to make. I would have given it 5 stars, but my honey (who LOVES seafood), while he rated it "good" was not overly wowed.

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NCGiantsFan

Cooking Level: Expert

Reviewed: Apr. 15, 2010

This is Really, Really good! I also cut the dijon by half. The sauce is wonderful. I added to cloves of garlic to the sauce. When I rolled the shrimp in the flounder I added parmy and a cajun spice (Slap your Mama). This is a DEFINITE must try recipe. You will love it! My side was parmy and parsley red potatoes with garlic. YUMMY!

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pmetro76

Reviewed: Mar. 3, 2010

I loved it! Called it Southern Seafood Gravy (we live at the beach). The boyfriend thought it was too fishy but thats due to the fact it was frozen fish...I am use to it, and he is new to fish. Saved the rest to put over my eggs in the morning like a holindaise sauce! Thanks for the recipe!

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kdalpha

Reviewed: Dec. 31, 2009

I tried this recipe using bay scallops instead of shrimp and it was very good. I also used low fat half n' half but next time, I will stick with the recipe and use 2% milk as directed. I think the half n' half made it a little too rich.

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