Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Butter 1 c Chopped shrimp
1 c Chopped mushrooms 1/8 c Dried bread crumbs
1/8 c Ritz cracker crumbs 1/2 t Dill weed
-salt 6 Flounder fillets (about 2
- -lb)
1 c Dry white wine 1/2 c Water
2 T Cornstarch 1/2 c Half-and-half
1 Egg

1. In 10 inch skillet over medium heat, in butter cook shrimp and
mushrooms until shrimp turn pink. Stir in crumbs, dill and 1/2 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 1 1/2 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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