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Sole Stuffed With Shrimp

Cuisine: Indian
Courses: Dressings
Serves: 1 people

Recipe Ingredients

1 lb 454g / 16ozFrozen cooked salad shrimp
2 cups 474mlWater
1 1/2 cups 165g / 5.8ozFinely chopped celery
1/2 cup 31g / 1.1ozFinely chopped onion
1 cup 237mlMayonnaise
1 cup 146g / 5.1ozFinely 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

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