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FISH & SHRIMP EN PAPILLOTE 
1/2 stick unsalted butter
1/2 c. shrimp, peeled, deveined, finely chopped
1/4 c. mushrooms, sliced
1/4 c. shallots, chopped
1 pkg. Golden Dipt International French White Sauce Mix with mushrooms
1 c. milk
4 tbsp. dry white wine
2 lbs. skinless white fish fillets
4 (12 inch) rounds of aluminum foil or parchment, oiled

Preheat oven to 425 degrees. In a saucepan, melt butter. Saute shrimp until pink. Remove from pan. Saute mushrooms and shallots. Add dry Golden Dipt French White Sauce Mix, milk and wine. Boil 3 minutes, whisking constantly. Remove from heat and stir in shrimp. Divide fish fillets among foil or parchment rounds. Cover with shrimp sauce.

Fold rounds in half and crimp outer edges securely or gather foil into a small bundle. Bake at 450 degrees for 15 minutes per inch of thickness. Serve immediately in pouches. Menu Suggestions: Green beans and mashed potatoes.

Serves 4.

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