Sole Stuffed With Shrimp
This is one of those nice little recipes that are handy to have when last minute guests arrive. They can be prepared a few hours ahead of time and are very easy to make. This recipe is for 6 servings but can easily be divided.
Ingredients:
1 or 2 fillets of sole per person, depending on size
2 cups of cooked shrimp
1 cup soft bread crumbs
1 small egg, beaten
1 teaspoon finely chopped parsley
1/2 teaspoon fresh thyme
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons lemon juice
Method:
Reserve 6 of the largest shrimp.
Place remainder in a bowl and mix with beaten egg, bread crumbs and herbs. Lay fillets flat and spread them with shrimp mixture, dividing evenly. Roll up and fasten with toothpicks.
Place fillets, seam side down in a buttered baking dish. Sprinkle with salt, dot with butter and drizzle with lemon juice. Cover with foil.
Bake in a 350F oven about 30 minutes. Serve on hot plates, pouring pan juices over. Garnish with reserved shrimp and a small sprig of parsley.
Norma Arnett has been graciously sharing her favourite family recipes with Sooke News MIrror readers for more than 26 years.
