Skip to main content New this month
Get the Allrecipes magazine

Flounder with Shrimp Sauce

Rated as 4.29 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

30 m servings
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.

Reviews

Read all reviews 33
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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...

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 ...

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 d...

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 migh...

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 ...

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 caju...

I'm not crazy about flounder so I made this recipe with cod. The sauce is great! I'm thinking of new ways to use it.

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.

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.