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Sole: Shrimp Stuffed Sole Fillets

Source of Recipe

Mimi's Archive


List of Ingredients

3 tablespoons butter
3 tablespoons chopped onion
1 can shrimp
1 cup soft bread crumbs
1 lightly beaten egg
4 large fillet of sole
1 can cream of shrimp soup
1/2 cup milk
1 tablespoon fresh minced parsley
1/8 teaspoon salt
slivered almonds


Recipe

In small skillet, saute celery and onion 5 minutes in butter. Drain and rinse shrimp. Reserve 1/4C shrimp for sauce. Combine chopped shrimp w/ sauteed celery and onion. Stir in bread crumbs, egg and 3 tsp Worcestershire sauce and mix well. Place heaping tbsp of stuffing on fillet, roll tight and secure if necessary. Place in 2 quart shallow baking dish and set aside. In small saucepan, combine soup, milk, parsley and salt w/ reserved shrimp. Mix well. Heat until hot. Pour over fillets. Cover and bake in a preheated oven--350ºF--for 45-50 minutes or until fish flakes when tested w/ fork. Serves 6