Sole Stuffed With Shrimp

Recipe Ingredients

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

Recipe Instructions

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.