–flounder (2, thin, thawed from frozen)
–shrimp (thawed from frozen, 6 to 8 small)
–parsley (fresh, chopped)
–mushrooms (baby bellas, 6 to 8, sliced)
–croutons (Texas Toast garlic & butter, a handful, packaged)
–white wine (cooking wine is fine
–brandy (1 tablespoon)
–Worcestershire sauce (1 tablespoon)
-salt and pepper
–spring mix salad (one-half package)
–tomato (1, medium, chopped)
–zucchini (1, medium, sliced)
–broccoli florets (one-half head, broken apart in bite-sized pieces)
–red wine (cooking wine is fine)
–extra virgin olive oil
1 – Place one-half package of spring mix in a mixing bowl. Add 1 chopped tomato, 1 peeled and sliced zucchini, one-half head of broken florets of broccoli, basil, salt, and pepper. Stir well. Just before dinner, add a small amount of red wine and a generous amount of extra virgin olive oil.
2 – Slice 6 to 8 baby bella mushrooms and place in a covered baking dish. Place one-half cup of white wine and 1 tablespoon of Worcestershire sauce in a microwaveable cup, and microwave on high for 1 minute. In a separate cup, place 1 tablespoon of flour. Slowly add the wine mixture to the flour, stirring briskly. Then pour the resulting white sauce atop the mushrooms. Season with salt, pepper, and olive oil. Microwave on high for 3 minutes.
3 – Rinse 6 to 8 small, deveined, tail-off, shell-off shrimp, and then place in a small microwaveable covered bowl. Season with salt, pepper, garlic, and olive oil. Microwave on high for 2 minutes. Set aside.
4 – Place the flounder atop the mushrooms, in the white sauce. Season with salt, pepper, and olive oil. Microwave on high for 2 and one-half minute (longer if flounder are thick). Add shrimp, 1 handful of Texas Toast garlic – butter croutons, and a sprinkling of parsley. Microwave for 30 seconds more.
5 – Serve the salad as a first course. Serve the flounder and shrimp hot. I also served Brussel sprouts with oregano (for recipe, use the search box on this blog).
–flounder and shrimp adapted from To the Taste of a King; salad original.