Shrimp stuffed rollups

Yield: 1 servings

Measure Ingredient
¼ cup Butter
1 cup Chopped mushrooms
⅛ cup Ritz cracker crumbs salt
1 cup Dry white wine
2 tablespoons Cornstarch
1 Egg
1 cup Chopped shrimp
⅛ cup Dried bread crumbs
½ teaspoon Dill weed
6 Flounder fillets (about 2 lb)
½ cup Water
½ cup Half-and-half

1. In 10 inch skillet over medium heat, in butter cook shrimp and mushrooms until shrimp turn pink. Stir in crumbs, dill and ½ tsp salt. 2. Spoon shrimp mixture onto center of each fillet; roll up.

Secure with toothpicks. 3. In cleaned skillet over high heat, heat to boiling fillets, wine, water and 1½ tsp salt. 4. Reduce heat to low; cover; simmer 12 to 15 minutes. With slotted spoon, remove fillets to a warm platter. Remove toothpicks; Keep fish warm until needed. 5. In small bowl, blend cornstarch and half-and-half; stir into fish liquid. Cook over medium heat; stirring, just until boiling and thickened. 6. In small bowl, beat egg slightly; stir a little hot sauce into beaten egg; pour mixture back into sauce, stirring rapidly. 7. Cook, stirring until thick, but do not boil. Spoon some sauce over fillets and pass remainder separately in sauce boat.

SERVES 6

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