Flounder Turbans with Shrimp Sauce
|Frozen flounder fillets||24 Ounce (2 Package Of 12 Ounce Size)|
|Lemon juice||2 Tablespoon|
|Canned shrimp||4 1⁄2 Ounce (1 Can)|
|Condensed cream of shrimp soup||10 3⁄4 Ounce (1 Can, Undiluted)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Cooked white rice||1 1⁄3 Cup (21.33 tbs) (Packaged)|
|Curry powder||1⁄2 Teaspoon|
|Water||1 1⁄2 Cup (24 tbs)|
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.
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.
9 Remove picks from the fish and serve.