Shrimp & Mushroom Stuffed Sole Recipe
Shrimp and mushroom stuffed sole is a baked fish recipe. Made with a filling of mushrooms, green onions and shrimp cooked in italian dressing and brandied with added thyme for flavor, the shrimp mix is divided into equal parts. Topped with a sole fillet on each mound , it is baked till the fish is done. garnished with fresh parsley it makes an elegant dinner.
Ingredients
| 1/4 cup plus 2 tablespoons Italian Dressing | ||
| 2 cups thinly sliced mushrooms | ||
| Green onions | 1/2 Cup (16 tbs), sliced | |
| 3/4 pound uncooked medium shrimp, cleaned and coarsely chopped | ||
| 2 tablespoons brandy or sherry | ||
| Thyme leaves | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bread crumbs | 2 Cup (16 tbs) | |
| 4 sole or flounder fillets | ||
Directions
Preheat oven to 400°.
In large skillet, heat 1/4 cup Italian dressing and cook mushrooms with green onions over medium heat, stirring occasionally, 3 minutes.
Add shrimp and cook, stirring constantly, 2 minutes or until shrimp turn pink.
Stir in brandy, thyme, salt and pepper, then bread crumbs.
In large shallow baking pan, evenly divide shrimp mixture into 4 mounds.
Place 1 fillet over each mound; brush fillets with remaining 2 tablespoons dressing.
Bake 10 minutes or until fish flakes.
Garnish, if desired, with chopped parsley and paprika.
In large skillet, heat 1/4 cup Italian dressing and cook mushrooms with green onions over medium heat, stirring occasionally, 3 minutes.
Add shrimp and cook, stirring constantly, 2 minutes or until shrimp turn pink.
Stir in brandy, thyme, salt and pepper, then bread crumbs.
In large shallow baking pan, evenly divide shrimp mixture into 4 mounds.
Place 1 fillet over each mound; brush fillets with remaining 2 tablespoons dressing.
Bake 10 minutes or until fish flakes.
Garnish, if desired, with chopped parsley and paprika.
Chef
