DIRECTIONS
In a pot, sauté the diced shallot or onion in 1 TBSP of 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 3 TBSP each of butter and oil in a skillet large enough to cook the flounder fillets.
Season the fillets with salt and pepper and dust with flour.
When butter sizzles, add the fish fillets and cook on each side until cooked through and golden.
Plate the flounder and spoon the shrimp cream sauce over the fish.