Sole with Shrimp Sauce Recipe

5 7 8
Sole with Shrimp Sauce Recipe
Sole with Shrimp Sauce Recipe photo by Taste of Home
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Sole with Shrimp Sauce Recipe

Read Reviews
5 7 8
Publisher Photo
“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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Sole with Shrimp Sauce in Taste of Home December/January 2009, p49

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sole with Shrimp Sauce in Taste of Home December/January 2009, p49

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Reviews forSole with Shrimp Sauce

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MY REVIEW
Moggyk9 User ID: 3220705 259334
Reviewed Jan. 7, 2017

"Made this last night, sans mushrooms. It was delicious! Oh, I also replaced the onion with garlic and used regular chicken broth and real milk. Delish! Hubby said to put the recipe in the 'keeper file' :D"

MY REVIEW
homemadewithlove User ID: 4311884 63158
Reviewed Feb. 16, 2014

"Special enough for company. Fixed for Valentine's dinner. I used Swai and/or Tilapia as well. Shrimp sauce makes the dish special and served with long grain and wild rice. Made mine GF and lactose free by substituting brown rice flour and rice milk and omitting parmesan."

MY REVIEW
Ruthlessma User ID: 2614711 131763
Reviewed Oct. 26, 2012

"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."

MY REVIEW
Mamalou2 User ID: 1501415 64983
Reviewed Mar. 26, 2011

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

MY REVIEW
JesPoe User ID: 4189509 131762
Reviewed May. 28, 2010

"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."

MY REVIEW
MarvelousMaxie User ID: 4513893 134261
Reviewed Mar. 10, 2010

"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."

MY REVIEW
jayho127 User ID: 3123716 153864
Reviewed Nov. 12, 2009

"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."

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