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Shrimp-Stuffed Sole

 Shrimp-Stuffed Sole
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
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.

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Shrimp-Stuffed Sole (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.