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Suggest a better descriptionTo make roux, melt the butter and stir in flour and cook just until well blended. In a saucepan add the half & half, wine, pepper, worcestershire sauce and chicken bouillon cubes. Stir to mix and over medium heat, bring to a boil. Stir in slowly the roux and continue stirring over low heat until well blended and sauce thickens. Remove from heat and set aside. Cut flounder into 2 inch cubes. Blanch shrimp and flounder cubes about 2 minutes. Drain; place all seafood in buttered casserole dish, cover with the sauce and sprinkle with parmesan cheese. Bake uncovered in a 500F oven for 10 minutes or until Parmesan cheese is melted and casserole mixture appears bubbly. Posted to recipelu-digest by GramWag
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Serving Size: 1 Serving (1417g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2679 | ||
Calories from Fat: 1395 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 155g | 207 % | |
Saturated Fat 94.8g | 474 % | |
Monounsaturated Fat 41.1g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 602.4mg | 185 % | |
Sodium 1923.5mg | 66 % | |
Potassium 2205.8mg | 58 % | |
Total Carbohydrate 197.5g | 58 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 191.4g | ||
Protein 118.6g | 169 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2679
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