Shrimp Stuffed Sole

posted by lisa bowley 11-16-98 10:45 AM

Shrimp Stuffed Sole

3 tbsp butter
1/2 C chopped celery
3 tbsp chopped onion
1 (4.5oz) can shrimp
11/2 C soft bread crumbs
1 egg lightly beaten
4 large fillets of sole
1 can cream of shrimp soup
1/2 C milk
1 tbsp parsley
1/8 tsp salt
almonds slivered

In small skillet, saute celery and onion 5 minutes in butter. Drain and rinse shrimp. Reserve 1/4 C shrimp for sauce.

Combine chopped shrimp with sauted celery and onion. Stir in bread crumbs, egg and 3 tsp Worcheshire 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 with reserved shrimp. Mix well. Heat until hot. Pour over fillets. Cover and bake in a preheated oven--350*--for 45-50 minutes or until fish flakes when tested with fork. serves 6

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