Flounder Topped With A Shrimp Cream Sauce

I have always lived within driving distance of the ocean or gulf and with that comes the love of seafood. One of the nice things about now living in New England is the availability of  all kinds of fresh seafood…from fish, clams, mussels, to lobster. When eating fish, my first choice are the thin, mild flavored ones such as sole or flounder. My market had beautiful flounder the other day and I decided to prepare sautéed flounder with a shrimp cream sauce.

Sautéed Flounder Topped With A Shrimp Cream Sauce
Sautéed Flounder Topped With A Shrimp Cream Sauce

The sauce for this dish is based on a classic Béchamel with the addition of a broth made from white wine and fresh tomato that I used to poach the small shrimp in for this recipe. The broth makes the sauce both lighter and more flavorful. Just before serving, the shrimp, diced tomato and fresh basil are added. The light shrimp cream sauce compliments the delicate flavor and texture of the flounder without overwhelming it.

Sautéed Flounder Topped With A Shrimp Cream Sauce


  • 1 large shallot or 1/4 of a small onion, finely diced
  • 1 Tbsp. butter
  • 1 c. white wine
  • 1 tomato, blanched and peeled
  • a pinch of salt and pepper
  • 1 c. or more of small shrimp, peeled and deveined

Cream Sauce

  • 2 Tbsp. flour (I used Wondra)*
  • 2 Tbsp. butter
  • 1/2 c. milk
  • 1/2 c. half and half
  • white pepper and salt to taste
  • 5 or 6 leaves of fresh basil, torn into small pieces


  • 2 or 3 Tbsp. each of Butter and Oil for sautéing
  • 1 or 2 filets of flounder for each person, depending on size
  • flour (I used Wondra)* for dusting
  • salt and pepper for seasoning

In a pot, sauté the diced  shallot or onion in 1 Tbsp. butter until translucent, then set aside. Remove the outside wall of the peeled tomato and cut into a small dice and reserve for later. Cut the core of the tomato into a couple of pieces and add to the pot along with the wine, salt and pepper. Bring to a boil and add shrimp. Cook the shrimp for about one minute until barely done, then remove and set aside. Let the broth simmer until reduced to about half a cup. Strain the broth and set aside.

Put the butter and flour in a pot over medium heat and whisk until blended. Add the milk, half and half, salt and pepper, whisk to blend. Bring the sauce to a boil and then reduce the heat and simmer until thickened. Add the reserved broth and diced onion, then stir until combined.  Just before serving add the reserved shrimp, diced tomato and the fresh basil and stir until warmed through.  

Put 2 or 3 Tbsp. each of butter and oil in a skillet large enough to cook the flounder filets. Season the filets with salt and pepper and dust with flour or Wondra. When butter sizzles, add the fish filets and cook on each side until cooked through and golden. 

Plate the flounder and spoon the shrimp cream sauce over the fish.

*Wondra is a finely ground and treated instant flour that is low in protein and dissolves instantly in water, those preventing lumps in sauces and gravies.


I made this dish for just my husband and I, but the recipe is easily doubled or tripled. If flounder or sole is not available in your area, any mild white fish would work. This dish is  delicious and a little elegant looking so it would be perfect to serve when having guests. The sauce could be made ahead of time and refrigerated. It could be reheated, (thinned with a little milk, if necessary) adding the shrimp, tomatoes and basil to the sauce just before sautéing the fish.

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168 thoughts on “Flounder Topped With A Shrimp Cream Sauce

    1. Hi Lea Ann, I’m glad that you enjoyed the post. After Thanksgiving, I thought a seafood dish would be a nice change of pace. Thank you for your compliment and pin…I appreciate it.

  1. There is nothing like flounder to make my heart flutter, unless of course it is Dover sole. I too love that light fish and can only imagine how delicious it would be with this topping. I envy you living so close to the coast with all that beautiful seafood.

    1. I agree with you Karen, two of my favorite fish. The sauce is light and doesn’t overpower the delicate flavor of the flounder. I know that I’m very lucky living close to the seacoast and have such wonderful fresh fish available all year.

    1. Thank you Claire. The broth added flavor and kept the sauce very light. I am lucky that I have the availability of fresh fresh as you do as well.

    1. Hi Mary, No turkey recipes as I think we all need a break although I know we will all be eating a lot of turkey sandwiches. The flounder was indeed yummy…thank you.

    1. Hi Conor, I’m glad you liked the recipe…thank you for your compliment. There is nothing quite as good as fresh flounder as far as I’m concerned.

    1. Hi Kristy, We had a lovely Thanksgiving with friends. I hope you and your family had a wonderful day as well. The flounder was delicious. I think the fresh tomato that I added at the end gave a nice freshness and flavor to the dish.

  2. I grew up in Florida, accustomed to fresh seafood as well. Now I am in the mountains of Central Mexico, so far from the sea that I am just suspicious of most seafood. This recipe looks divine–rich, guilt-inducing, but divine. Thanks for sharing, Karen.

    1. Hi Victoria, We both have a Florida background. When I lived there, my favorite fish was yellowtail snapper. Each year when we go back to visit family, I always order it if I see it on a menu as it is not available in New England. I can understand your thinking about fish since you live in the mountains of Central Mexico.

    1. Hi Kelli, Don’t you just love the mild and delicious flavor of flounder. The shrimp cream sauce really complimented the fish. Thank you for your comment.

  3. Looks like a great dish if we could only get flounder in Mexico! Yesterday’s dinner here was my seafood lasagna with lobster, scallops and shrimp in a white sauce. I always add a cup of chopped spinach to it along with the tomatoes to give it some extra color as well….

  4. Looks outstanding Karen. I love living in the mountains of East Tennessee, but wish I had Scotty to beam me over to the coast when I had the urge for seafood. Living in NH, you may have both the mountains and nearby coast.

    1. Thank you so much for your nice compliment. We do live in a wonderful state…we are 30 minutes from the seacoast and an hour from the White Mountains.

    1. Hi Smidge, Thank you for your lovely compliment. I think you will enjoy flounder if your market carries it. It is a wonderfully mild and delicate fish. The sauce really made the dish special.

  5. Wonderful a post at Thanksgiving without cranberries, turkey, stuffing … or roast potatoes. Love it.
    Hate turkey by the way. This is my kind of Thanksgiving dinner – love everything about it Karen.
    So on file we go ….

    1. Hi Viveka, It is nice to know that you enjoyed a turkey-less post. I think a lot of people are ready for a change. I’m glad you like the recipe…thank you.

  6. Béchamel is one of my absolute favourite sauces and when I saw this paired with shrimp I took notice. A lovely topping for fish, my preference are the heartier thicker fish, like haddock or monkfish or even tilapia but I would guess that the sauce would work well with them too. A very restaurant-style dish, Karen, thanks for the inspiration.

    1. Thank you Eva, for your lovely compliment. I agree with you about béchamel sauce and use it as the base for many recipes. You could definitely use the sauce on a thicker piece of fish.

    1. Hi Piglet, I also keep packaged stocks in my pantry that I use ofter but this broth was so easy. By just using the core of the tomato that might have otherwise been thrown out with wine to poach the shrimp and then letting it reduce…it added lovely flavor to the sauce. I’m glad you liked it…thanks.

  7. Oh this looks delicous! I can just imagine how well that fish and prawns would have matched with your creamy sauce!

    1. Hi Barbs, I’m glad that you like the different sauces that I prepare. They just give a dish a little extra flavor. I’m sure that you can find it in your market where you find your flour…I bet you have been walking right past it. I use Wondra way more than regular flour when making lump free sauces, gravy and for dusting meats before sautéing. Google it so that you can see what the round container looks like.

  8. What a gorgeous looking dish, and with shrimp on top to boot! I don’t think I’ve ever had flounder. Is it similar to anything else? I’d be tempted to serve this with some crushed potatoes drizzled with a little olive oil and some capers… too much do you think?

    1. Thank you Charles, for your nice compliment. Flounder is mild flavored flat fish that looks and tastes similar to sole and turbot. Oh yes…I would love this fish with you potatoes!

    1. Hi Daisy, I’m glad that you like the looks of this dish. You can always get a wonderful color on fish by sautéing it in an equal mixture of butter and oil. The butter for color and the oil to keep it from getting too brown. The cream sauce was delicious.

    1. Hi Boleyn, I have to agree with you. I love pan sautéed sole with a little lemon but I did think that the shrimp sauce added a wonderful element to the fish.

    1. Thank you Anne, I appreciate your nice compliment. This was a delicious fish dish that I will be making again. Have a lovely weekend as well.

  9. Your husband is one of the luckiest men in the world! Once again a gorgeous dinner and so elegant. By any chance does your family score your dinners? I know this is probably one of the most funniest things but my family likes to score my meals on taste and presentation. This one gets a 10 on both! Take Care, BAM

    1. Thank you very much, Bam. A 10…that is great and a real compliment. My husband does love my cooking. I think I am the luckiest women because he is in the kitchen cleaning right behind me. I think I probably use most every spoon in my kitchen along with prep bowls when I’m creating a meal. I guess we are a lucky couple. I know that I would be thrilled to have anything that came from your kitchen, as I’m sure your family is as well.

    1. Hi Charlie, It really is nice living close to the seacoast. New England is known for its abundance of seafood and I try to cook with it often. Thank you for your compliment.

    1. Hi David, I know what you mean…reading food blogs does make you hungry. I’m glad I have given you some ideas for your dinner. Thank you for your nice compliment.

  10. Karen, your flounder with shrimp cream sauce is gorgeous. Looks delicious! I hadn’t used Wondra in awhile. I had forgotten all about it.

  11. Flounder is such a nice fish, but one I see only occasionally here in the Midwest. Lovely sauce for this – the combo of shrimp (or crab) and flounder is quite nice, and the cream sounds particularly luscious. Good stuff – thanks.

    1. Hi John, I do like flounder or sole but any mild flavored fish would work with the sauce. I’m glad you like the recipe…thank you for your nice compliment.

  12. Thank you for adding that the sauce can be made ahead of time! A lovely and elegant presentation. It looks very rich and I agree with your thought that it would be wonderful served to guests! 🙂

    1. Hi Debra, I think that this dish would be good when entertaining. The sauce may look rich but when I make my sauces, I use 1% milk so looks can be deceiving. Thank you for your nice compliment.

    1. Hi Celia, I think you would enjoy the flounder with the shrimp sauce. I like the sound of your Chinese style fish…I’ll be trying that as well.

    1. Hi Parsley Sage, Thank you for your nice compliment. You have the availability of such wonderful seafood where you live…I can see why you would have seafood often.

  13. Filet of sole is one of my favorite meals and I love the way you have dressed it up, Karen. A light shrimp sauce would be a delicious addition. This sounds like a lovely change from all the turkey we have been consuming.

    1. Thank you Cathy, for your nice compliment. Flounder and sole are two of my favorite fish. Yes…after all the turkey, I think we could all use a little change.

  14. What a wonderful blog you have, Karen! If not for your lovely comment on my Kugelhopf post, I might never have found your site! And THAT would have been a shame! I have just spent the last hour reading all about your trip to Germany and Austria … such a beautiful area of the world! It brought back some wonderful memories, as my husband and I lived in the Odenwald region of Germany for a year and a half and rambled The Black Forest region on a few occasions …

    I shall visit you again soon!

    1. Thank you so much Susan, for your lovely compliment. I’m glad you you enjoyed visiting my blog and that my posts have brought back memories of your time living in Germany. Germany and Austria truly are a beautiful part of the world. I look forward to your visits.

    1. Hi Julie, Thank you for your comment. I don’t know if your husband eats other seafood but you could use small bay scallops or crab in the sauce as well.

  15. oh Karen, this looks so good. Once a year we make the drive to a restaurant back in a town we used to live, and I always have the stuffed Flounder. I’m going to add this recipe to my “future meals” notebook.

    1. Thank you Mary, for your lovely compliment. I do think that this dish is as lovely to look at as it was to eat. We did have a wonderful Thanksgiving with friends, thanks.

  16. Karen, how interesting: we had flounder for dinner tonight in white sauce (Béchamel) but without the shrimp. Next time I’ll make it your way. 🙂
    We always lived on a coast: Atlantic, Arctic, Pacific, and moving to the South makes it difficult for us, big seafood lovers, to find a decent fish. Another day I went to a local butcher (?!) shop and found a bag of flounder that we enjoyed very much at dinner tonight… 🙂

    1. Hi Marina, I’m lucky to live close to a source of fresh seafood. Good that you were able to locate a shop that sells flounder…I’m sure your dish was delicious. I think you will enjoy adding shrimp to a sauce to top the fish next time. Thank you for your comment.

  17. I haven’t had flounder since I left Louisiana. Love it smothering in shrimp! Your dish looks delicious and I can almost taste it by just looking at the pictures!

    1. Hi MJ, I’m glad you like the dish…thank you for your compliment. I love flounder and adding the shrimp sauce just made it better. The sauce would be good on other mild fish as well.

  18. Karen, what an elegant presentation – I love the way you prepared and served your Sautéed Flounder with the Shimp Cream Sauce. It certainly is a dish that we would all enjoy. All the elements of the recipe are fabulous. There is wonderful fresh fish, a mild creamy sauce, some tomatoes and fresh basil – who could ask for more?!
    P.S.: I also wanted to thank you for your wonderful comments on my blog, I really appreciated them! Lieben Dank! I am a bit late with commenting back and saying “Thanks” but I must admit, I was a bit worn out with all that baking for the kids´ Christmas bazaars. Sorry!

    1. Hi Andrea, Thank you for your lovely compliment. The sauce really added to the overall flavor of the dish. This is a hectic time of the year for all of us and I know that you have been extra busy.

    1. Hi Katerina, I think Greeks love of seafood dishes is because you are blessed with so much fresh fish and know how to cook it properly. I’m glad that you like the dish…it was very good.

  19. Karen, you DO share some of the best-looking recipes! Suddenly I wanted to live near the ocean with its availability of fresh seafood. Oh, I guess we have seafood, too, but it’s almost always lake trout. Lake trout boiled, broiled, grilled and baked! 🙂

    1. Thank you Kathy, for your lovely compliment…I appreciate it very much. You are the second person mentioning trout. Lucky you…fresh trout is delicious and would be great with the shrimp sauce.

    1. Hi Cucina, Thank you for your compliment. You could definitely use cod in this recipe. It is one of our local fish in New England and since it is a mild flavored fish it would work perfectly.

  20. Dear Friend in Maine (Maine is in France, too! LOL) from Shizuoka, Japan!
    I just discovered your Black Forest in Charles (5 Euro Food) blog!
    Flounder is a very appreciated fish here in Shizuoka, too and many French Restaurants serve it in similar fashion!
    Just shows that good food has its place everywhere! Thank you so much for sharing!
    Incidentally, my native Bourgogne is not that far from Schwarzwald, THE gastronomic region of Germany!
    Best regards,

    1. Hello Robert-Gilles, Thank you for stopping by for a visit. A friend of Charles will be a new friend of mine, I’m sure. You are right…good food such as a flounder dish can be found in many parts of the world. I’m glad that you enjoyed the recipe. The Burgundy region of France is one of my favorite areas to visit…delicious wine, wonderful food and beautiful countryside. It doesn’t get much better. Thank you for your comment.

    1. Hi Norma, I know you are not close to the ocean but I would think that your area would have nice fish available. Wish I could send you two filets with sauce. Thank you for your comment.

  21. It sounds like a double pleasure to the palate (and eyes!). I love the flounder, the béchamel and of course shrimps. Maybe it’s something to consider for a festive dinner too…

    1. Hi Sissi, This is a doubly good dish between the flounder and then topped with the shrimp sauce. I’ll definitely be serving this again. Thank you for your nice compliment.

  22. This does look like a wonderful way to serve fish! I have some wonderful gulf shrimp in the freezer that would love to be used in this recipe 🙂 I love using Wondra too.

    1. Hi Susan, Thank you for your compliment. Your gulf shrimp would be perfect for this dish. The first time I mentioned Wondra on my blog, I had so many people asking me about it. It really is excellent for making sauces…you don’t have to worry about lumps.

  23. Oh my word Karen, does that ever look fabulous! I think we’ve been incredibly spoiled living in New England, especially with the lobster prices we had this summer. As I was posting lobster recipes for dinner, lunch & even breakfast I didn’t realize that we were the only ones getting the lobster bonanza. This one though is getting printed out. Unfortunately my husband has some sort of skin problem that has the doctors baffled & they’re trying to eliminate potential food allergies – didn’t seafood land on the top of the list! Maybe we could just sneak this one in & start next week.

    1. Hi Diane, Thank you so much for your lovely compliment. I hope the doctors figure out your husbands skin problem. I certainly hope it won’t be seafood…that would be terrible. I agree with you about the wonderful lobster prices we had over the summer…we definitely took advantage of it.

  24. Yup – 3rd PIN !! I’ve been feeling more like cooking lately – between the meds for my thyroid and now the meds for my adrenal glands. I’ve got a bunch of recipes waiting to be tried – including these. ; o )

  25. This shrimp sauce was delicious! I decided to leave out the diced tomato at the last minute because I liked the consistency and taste of the sauce at that point! A keeper!

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