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Sole with Shrimp Sauce Recipe

Sole with Shrimp Sauce Recipe photo by Taste of Home

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“I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often.” —Laura McDowell, Lake Villa, Illinois

This recipe is:

Diabetic Friendly

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Sole with Shrimp Sauce Recipe

Prep: 25 min. Bake: 15 min.

Yield: 4 Servings

25 15 40

Ingredients

1-1/2 pounds sole fillets
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 pound sliced fresh mushrooms
SAUCE:
1-1/2 teaspoons grated onion
4-1/2 teaspoons butter
4 teaspoons all-purpose flour
1/4 teaspoon each salt, paprika and coarsely ground pepper
3/4 cup fat-free milk
1/4 cup reduced-sodium chicken broth
3/4 pound cooked medium shrimp, peeled and deveined
4 tablespoons grated Parmesan cheese, divided
1 teaspoon minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper

Directions

Place fillets in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish.
Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended.
Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese. Yield: 4 servings.

Nutritional Facts 1 serving equals 338 calories, 9 g fat (4 g saturated fat), 224 mg cholesterol, 741 mg sodium, 9 g carbohydrate, 1 g fiber, 52 g protein. Diabetic Exchanges: 7 lean meat, 1 vegetable, 1 fat.

Originally published as Sole with Shrimp Sauce in Taste of Home December/January 2009, p49

Light-Bodied White Wine

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

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Reviews for Sole with Shrimp Sauce

Sole with Shrimp Sauce

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Reviewed on Oct. 26, 2012 by Ruthlessma

The store didn't have Sole, so used Pollock instead.......delicious ! Shrimp Sauce was the best part, served with Couscous to make sure we didn't leave anything on the plate. I made the sauce first, then let it hold while the fish baked and could add the shrimp at the last minute to prevent over-cooking. Will treat guests to this next time.

Reviewed on Mar. 26, 2011 by Mamalou2

This was good and we enjoyed it very much. Will add some garlic next time! Served over rice.

Reviewed on May. 28, 2010 by JesPoe

This meal was delicious. I made it with Tilapia, and because I had raw shrimp, I grilled them with Cajun Seasoning. Therefore, I did not sprinkle with Cayenne seasoning, because it was already a tad spicy.

Delicious! I will definitely make again.

Reviewed on Mar. 10, 2010 by MarvelousMaxie

The shrimps bring this OK dish up another level. I imagine if you used the shrimp and mushrooms to make a stuffing, it would add amazing flavor to the sole, then top with the sauce and bake.

Reviewed on Nov. 12, 2009 by jayho127

This was delicious and very easy. I used tilapia instead of sole, omitted the parmesan and added fresh lemon juice to the sauce for a lemony flavor.