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Flounder with Shrimp Sauce

By: Carolyn Glassmoyer

"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."

Rate/Review | Read Reviews (31)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 (6 ounce) fillets flounder
2 teaspoons lemon juice
1/2 teaspoon salt, divided
1/8 teaspoon pepper
1/4 pound 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. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F 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.

Footnotes

Nutritional Analysis: One serving (one stuffed fillet with 1/4 cup sauce) equals 253 calories, 8 g fat (4 g saturated fat), 130 mg cholesterol, 666 mg sodium, 6 g carbohydrate, 0.55 g fiber, 38 g protein. Diabetic Exchanges: 5 very lean meat, 1 fat, 1/2 starch.