Shrimp stuffed rollups
1 servings
Ingredients
| Quantity | 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 |
Directions
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