INGREDIENTS
1 1/2 lbs. flounder fillets
1/4 tsp. each salt, paprika and pepper
3/4 lb. sliced fresh mushrooms
Sauce:
1 1/2 tsp. grated onion
4 1/2 tsp. butter
4 tsp. flour
1/4 tsp. each salt, paprika and pepper
3/4 cup milk
1/4 cup chicken broth
3/4 lb. cooked medium shrimp, peeled and deveined
4 TBSP. grated Parmesan cheese, divided
1 tsp. minced parsley
1/4 tsp. dried basil
1/8 tsp. cayenne pepper
DIRECTIONS
Preheat oven to 350 degrees.
Place fish in a 15 x 10 x 1 in. baking pan coated with cooking spray; sprinkle with seasonings.
In a large nonstick skillet cook mushrooms over medium heat until tender.
Spoon over fish.
Bake for 10 to 15 minutes.
Meanwhile, in the same skillet, cook onion in butter until tender.
Stir in the flour, salt, paprika and pepper until blended.
Gradually stir in milk and broth.
Bring to a boil; cook and stir for 1 to 2 minutes until thickened.
Stir in the shrimp, 3 TBSP. cheese, parsley and basil; heat through.
Spoon sauce over fish, sprinkle with cayenne and remaining cheese.
Serves 4.
