Sautéed Flounder With Bacon And Shrimp Recipes

FLOUNDER FILLETS IN SHRIMP SAUCE FOR TWO

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.

CLAUDIA LAMASCOLO

Steps:

• Place the flounder on a parchment paper-lined cookie sheet.
• Drizzle a splash of olive oil on top of each piece.
• Top each piece of fish with shrimp, seasoned bread crumbs, and sliced garlic.
• Season to taste.
• Drizzle butter over the top of the fish onto the bread crumbs.
• Pour wine on the cookie sheet not touching the fish. Top with slices of fresh lemons. Sprinkle with dill.
• Bake on 400 degrees preheated oven until the fish is set around 20 to 25 minutes or until the fish flakes with a fork.
• For crispier breading, you would need to broil it on high for two minutes.
• Garnish with fresh parsley and fresh lemons and lemon juice if desired.
• Optional: You can pan fry the fish with just the bread crumbs then add the seafood at the end and broil it for 3 minutes on high using cooked shrimp.

SAUTéED FLOUNDER WITH BACON AND SHRIMP

Steps:

• Preheat the oven to 100°C (approximately 212°F). Dice the bacon finely. Rinse the shrimp and pat dry. Peel the shallots and cut lengthwise into thin strips. Rinse the parsley, shake dry and chop finely.
• Rinse the flounder, pat dry, drizzle with lemon juice, and season with salt and pepper and toss lightly in flour. In a large nonstick pan saute the bacon until crispy, remove the bacon with a slotted spoon, and add a little butter and oil to the pan. Saute the flounder over medium heat until golden brown on both sides, about 5 minutes. Place in the oven and keep warm.
• Add the shrimp, shallot, bacon and parsley to the pan, sauté briefly and add 2-3 tablespoons of butter. Place the flounder on plates, along with the bacon and shrimp butter.