You are here

Flounder Turbans With Shrimp Sauce

fast.cook's picture
Ingredients
  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)
  Salt 1⁄2 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Butter/Margarine 1 Tablespoon
  Water 1 1⁄2 Cup (24 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
4.13
Average: 4.1 (15 votes)