Flounder with Shrimp Sauce

Recipes brought to you by Avanti Savoia

Visit us online at www.avantisavoia.com

(Recipe ID: 554)

Serves 2

Preparation time: 30 minutes; Cook time: 30 minutes

Source: Vito De Carolis

Very nice combination- flounder and shrimp. Fresh, fresh and fresh is what it is all about.

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

1/2 pound Brown shrimp
9 tablespoons Unsalted butter; divided
1/4 teaspoon Nutmeg; freshly grated *
1/8 teaspoon Ground allspice *
1/8 teaspoon Hot Spanish paprika
Avanti Savoia “Pimenton picante” -suggested
1/4 teaspoon Soffi de sale high quality crystal shaped sea salt *
Sosalt suggested
1/2 cup Dry white wine
1 teaspoon Sherry vinegar
1 Flounder (about 1 pound)
1 tablespoon Flat-leaf-parlsey, roughly chopped
Fine sea salt and black peppercorn; freshly ground to taste *

Bring a large pan of salted water to boil.
When it is simmering add the shrimp and cook for a few minutes until they have turned from translucent to pinky brown.
Drain and shell them.
Melt butter in a saucepan over high heat, and add the spices, along with Soffi di sale sea salt.
Bring to a simmer and cook for about 5 minutes until the butter begins to brown.
Cook for a further minute or two and then add dry white wine and Sherry vinegar.
Let the sauce simmer a little and then add the shrimp.
Remove from heat and check the seasoning.
In a large frying pan, heat the remaining butter over a high heat until it is sizzling hot and add the flounder.
Cook for 2–3 minutes before turning and cooking for a further 2–3 minutes on the other side.
Pour over the shrimp sauce and scatter over the parsley.
Eat at once, serve with slices of white bread loaf.

The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.