Flounder Fillets In Shrimp Sauce For Two Recipes

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FLOUNDER WITH SHRIMP STUFFING FOR 2



Flounder with Shrimp Stuffing for 2 image

For a perfect date night meal, try this delicious stuffed flounder. You don't have to go to a fancy restaurant when you can make a recipe that is sure to impress your date!-Marie T Forte, Raritan, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 21

STUFFING:
2 tablespoons butter
2 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 tablespoon finely chopped green pepper
8 uncooked medium shrimp, peeled and deveined
2 tablespoons beef broth
1/2 teaspoon diced pimientos, drained
1/2 teaspoon Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon minced chives
Dash salt
Dash cayenne pepper
1/2 cup soft bread crumbs
FISH:
2 flounder fillets (3 ounces each)
2 tablespoons butter, melted
2 teaspoons lemon juice
1/2 teaspoon minced fresh parsley
Dash paprika
Salt and pepper to taste

Steps:

  • In a large skillet, melt butter. Add the onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from the heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 9x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, at 375° for 15-20 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 353 calories, Fat 25g fat (15g saturated fat), Cholesterol 163mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

FLOUNDER WITH SHRIMP SAUCE



Flounder With Shrimp Sauce image

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.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 flounder fillets (6 ounces each)
2 teaspoons lemon juice
1/2 teaspoon salt, divided
1/8 teaspoon pepper
1/4 pound uncooked 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

Steps:

  • 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 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° 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.,

Nutrition Facts : Calories 253 calories, Fat 8g fat (4g saturated fat), Cholesterol 130mg cholesterol, Sodium 666mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 38g protein. Diabetic Exchanges

FLOUNDER FILLETS IN SHRIMP SAUCE FOR TWO



Flounder Fillets in Shrimp Sauce for Two image

Make and share this Flounder Fillets in Shrimp Sauce for Two recipe from Food.com.

Provided by Olha7397

Categories     Very Low Carbs

Time 50m

Yield 2 serving(s)

Number Of Ingredients 14

2 (6 ounce) flounder fillets
1 teaspoon lemon juice
1 tablespoon dry white wine
1 1/2 cups water
1/2 lb unpeeled small shrimp
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour
3/4 cup milk
2 tablespoons dry white wine
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon whole dried tarragon
1/4 teaspoon Worcestershire sauce
1 (3 ounce) can sliced mushrooms, drained

Steps:

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

Nutrition Facts : Calories 416.9, Fat 19.6, SaturatedFat 10.3, Cholesterol 263.3, Sodium 1891.8, Carbohydrate 13.5, Fiber 0.7, Sugar 1.2, Protein 41.9

FAIRFIELD FLOUNDER FILLETS AND LEGAL SAUCE



Fairfield Flounder Fillets and Legal Sauce image

Provided by Food Network

Categories     main-dish

Time 10m

Yield 4 servings

Number Of Ingredients 16

1 1/2 cups bread crumbs
Corn oil, for frying
1/4 cup dry white wine
1 cup large mushrooms
1/2 lemon, juiced
Salt, to taste
Cayenne pepper, to taste
1 egg yolk
8 pitted black olives
1/2 cup peeled shrimp
1 tablespoon minced dill
1/2 cup mayonnaise
Black pepper, to taste
4 flounder fillets
Flour, to dust
1/4 cup grated cheddar cheese

Steps:

  • Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well.
  • Combine olives, shrimp, dill and mayonnaise. Season with pepper.
  • Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce.

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