Skewered Shrimp And Sole Recipe
Do not fear when you have to impress a crowd. This Skewered Shrimp And Sole recipe is a lifesaver. If there is one European dish that is unanimously regarded as the best in flavor, it is this Skewered Shrimp And Sole. This Skewered Shrimp And Sole, when served as an Appetizer will always bring cheer to your table. You have already been deprived of this Skewered Shrimp And Sole recipe, don't miss it now.
Ingredients
6 fillets of flounder or sole, about 3 pounds altogether
18 medium-size raw shrimp, shelled and deveined
24 asparagus tips, blanched
2 limes, thinly sliced
Salt and freshly ground black pepper, to taste
4 cucumbers
Chopped fresh dill, to taste
4 tablespoons sweet butter
Directions
Preheat oven to 400°F.
Thread sole fillets lengthwise onto wooden skewers, alternating with shrimp, three to a skewer, as if using a needle and thread.
Each shrimp will be skewered in a "stitch.
Center each sole skewer on a piece of foil and wedge asparagus tips between shrimp and sole.
Halve the lime slices and tuck these between shrimp and sole for a decorative effect.
Season to taste with salt and freshly ground black pepper.
Cut peeled cucumbers with a melon-baller to make as many balls as possible.
Scatter cucumber balls over fish and sprinkle with chopped fresh dill to taste.
Dot with butter and seal packets.
Set on a baking sheet.
Bake for 10 minutes, or until done.
Transfer packets to serving plates and allow guests to open them at table.
Thread sole fillets lengthwise onto wooden skewers, alternating with shrimp, three to a skewer, as if using a needle and thread.
Each shrimp will be skewered in a "stitch.
Center each sole skewer on a piece of foil and wedge asparagus tips between shrimp and sole.
Halve the lime slices and tuck these between shrimp and sole for a decorative effect.
Season to taste with salt and freshly ground black pepper.
Cut peeled cucumbers with a melon-baller to make as many balls as possible.
Scatter cucumber balls over fish and sprinkle with chopped fresh dill to taste.
Dot with butter and seal packets.
Set on a baking sheet.
Bake for 10 minutes, or until done.
Transfer packets to serving plates and allow guests to open them at table.
