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Shrimp Stuffed Sole Recipe
|Butter||6 Tablespoon, divided|
|Canned shrimp||4 1⁄2 Ounce, drained and chopped (1 Can)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Sole fillets||1 Pound|
|Lemon juice||2 Tablespoon|
|Dill weed||1 Teaspoon|
Calories 420 Calories from Fat 280
% Daily Value*
Total Fat 32 g48.6%
Saturated Fat 17.7 g88.7%
Trans Fat 0 g
Cholesterol 129 mg
Sodium 492 mg20.5%
Total Carbohydrates 13 g4.3%
Dietary Fiber 0.93 g3.7%
Sugars 3.8 g
Protein 23 g45.1%
Vitamin A 35.3% Vitamin C 16.7%
Calcium 7.9% Iron 7.6%
*Based on a 2000 Calorie diet
Mix in shrimp, bread crumbs, cream and parsley.
In glass baking dish, cook remaining 3 tablespoons butter on ROAST (7) for 1 1/2 minutes or until melted.
Cut fillets in half lengthwise and place in melted butter.
Spoon even amount of shrimp mixture onto each fillet half.
Fold each toward center so both ends are tucked under.
Sprinkle with dill weed and paprika.
Cook on HIGH (9) for 6 to 8 minutes or until fish can be flaked with a fork.
Sprinkle with lemon juice and salt to taste.