INGREDIENTS
4 flounder fillets
2 tsp. lemon juice
1/2 tsp. salt, divided
1/8 tsp. pepper
1/4 lb. medium shrimp, peeled and deveined
4 tsp. butter
4 tsp. flour
1 cup milk
2 tsp. Dijon mustard
1/8 tsp. white pepper
DIRECTIONS
Sprinkle fillets with lemon juice, 1/4 tsp. salt and pepper.
Roll each fillet around a shrimp and secure it with a toothpick.
Chop remaining shrimp; set aside.
Arrange the rolled fillets, seam side down in a glass baking dish sprayed with cooking spray.
Cover and bake at 425 degrees for 20 to 25 minutes.
In a saucepan melt the butter.
Stir in flour and gradually stir in the milk, mustard, salt and pepper until blended.
Add remaining shrimp; bring to a boil, cook and stir 2 minutes or until the shrimp turn pink.
Serve over fish.
Serves 4.
