Sole Stuffed With Shrimp Recipe - Cooking Index
1 lb | 454g / 16oz | Frozen cooked salad shrimp |
2 cups | 474ml | Water |
1 1/2 cups | 165g / 5.8oz | Finely chopped celery |
1/2 cup | 31g / 1.1oz | Finely chopped onion |
1 cup | 237ml | Mayonnaise |
1 cup | 146g / 5.1oz | Finely crushed potato chips |
1 | Ground red pepper | |
16 | Sole fillets - 6 oz. Each |
Combine first 4 ingredients in a large saucepan. Bring to a boil; boil 1 minute. Drain well, and place in a medium bowl. Add mayonnaise, potato chips, and red pepper; stir well.
Place 1 fillet in each of 8 lightly greased individual 21/2-cup baking dishes; spread shrimp mixture evenly over fillets. Place remaining fillets over shrimp mixture. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until fish flakes easily when tested with a fork. Yield: 8 servings.
Marilyn Branham Caradonna, "A Taste of Twin Pines" Twin Pines Alumni of Twin Pines Cooperative House, West Lafayette, Indiana in "America's Best Recipes, A 1994 Hometown Collection" published by Oxford House
Source:
Saroj's Cookbook
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