Flounder with Cream of Shrimp Soup
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flounder fish fillets
frozen |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | can |
soup, cream of shrimp
|
* |
| 1 | x |
red hot pepper sauce
|
*
|
| 1 | ounce |
sherry
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
flounder fish fillets
frozen |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
worcestershire sauce
|
*
|
| 1 | can |
soup, cream of shrimp
|
* |
| 1 | x |
red hot pepper sauce
|
*
|
| 28.9 | ml/g |
sherry
|
|
Directions
Salt and pepper dish.
Place in casserole dish and cover with Worcestershire sauce.
Pour soup on top. Heat at 350℉ (180℃). until bubbly. Add a dash of Tabasco sauce and sherry.
Cook about 30 to 40 minutes.
