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Shrimp-Stuffed Sole Recipe

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If you like stuffed fish, this recipe is the way to go. It’s so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that’s equally good. –Robert Bishop, Lexington, Kentucky

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Shrimp-Stuffed Sole Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

10 5 15

Ingredients

4 sole fillets, halved lengthwise
1 tablespoon lemon juice
1/8 teaspoon onion salt or onion powder
1/4 cup butter, melted, divided
1 can (6 ounces) small shrimp, rinsed and drained
1/3 cup milk
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
1 cup cubed bread, toasted
Dash paprika

Directions

Sprinkle fillets with lemon juice and onion salt; set aside. Pour 2 tablespoons butter into an 8-in. square microwave-safe dish. Add the shrimp, milk, celery and parsley. Cover and microwave on high for 1 to 1-1/2 minutes or until celery is tender. Stir in bread cubes.
Spoon shrimp mixture onto fillets. Starting with a short side, roll up each and secure with toothpicks. Place in a greased shallow microwave-safe dish. Brush with remaining butter; sprinkle with paprika.
Cover and microwave on high for 4-6 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (prepared with onion powder, reduced-fat butter and fat-free milk) equals 266 calories, 8 g fat (5 g saturated fat), 188 mg cholesterol, 769 mg sodium, 6 g carbohydrate, trace fiber, 41 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

Originally published as Shrimp-Stuffed Sole in Simple & Delicious March/April 2006, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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