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Sole with Shrimp Sauce

“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

4 ServingsPrep: 25 min. Bake: 15 min.

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

2 of 2

Sole with Shrimp Sauce (continued)

Directions (continued)

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.

Nutrition 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 very lean meat, 1 vegetable, 1 fat.