Flounder Turbans with Shrimp Sauce Recipe
Ingredients
| Frozen flounder fillets - 2 pkg (12-oz size) | ||
| Lemon juice | 2 Tablespoon | |
| Shrimp | 1 Can (10oz) | |
| Condensed cream-of-shrimp soup - 1 can (10 3/4 oz) , undiluted | ||
| Dry white wine | 1/4 Cup (16 tbs) (Curry powder - 1/2 teaspoon) | |
| Packaged precooked white rice - 1 1/3 cups | ||
| Salt | 1/2 Teaspoon (Curry powder - 1/2 teaspoon) | |
| Butter/Margarine | 1 Tablespoon (Curry powder - 1/2 teaspoon) | |
| Water | 1 1/2 Cup (16 tbs) (Curry powder - 1/2 teaspoon) | |
Directions
GETTING READY
1 Thaw the flounder fillets partially.
2 Using lemon juice, brush each fillet.
3 With the darker side inside, roll up the fillet and secure with wooden picks.
4 Throughly drain the shrimp, wash under cold water and drain again.
MAKING
5 In a large skillet with a tight fitting cover, add soup, curry and white wine; bring to a boil, stirring.
6 Lower the heat and add fillets and shrimp.
7 Gently simmer, covered for 10 to 12 minutes or until the fish flakes easily when pierced with a fork.
8 As per the package instructions, prepare the rice with salt, butter, and 1 1/2 cups water.
SERVING
9 Remove picks from the fish and serve.
1 Thaw the flounder fillets partially.
2 Using lemon juice, brush each fillet.
3 With the darker side inside, roll up the fillet and secure with wooden picks.
4 Throughly drain the shrimp, wash under cold water and drain again.
MAKING
5 In a large skillet with a tight fitting cover, add soup, curry and white wine; bring to a boil, stirring.
6 Lower the heat and add fillets and shrimp.
7 Gently simmer, covered for 10 to 12 minutes or until the fish flakes easily when pierced with a fork.
8 As per the package instructions, prepare the rice with salt, butter, and 1 1/2 cups water.
SERVING
9 Remove picks from the fish and serve.
Chef
