Ingredients
4 flounder fillets (6 ounces each)2 teaspoons lemon juice1/2 teaspoon salt, divided1/8 teaspoon pepper1/4 pound uncooked medium shrimp, peeled and deveined4 teaspoons butter4 teaspoons all-purpose flour1 cup 2% milk4 teaspoons Dijon mustard1/8 teaspoon white pepper
Preparation
Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11x7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.
Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.
