Stuffed Sole with Shrimp Recipe
Stuffed Sole with Shrimp Recipe photo by Taste of Home

Stuffed Sole with Shrimp 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, shares Robert Bishop of Lexington, Kentucky. Try it with chicken instead of sole, if you prefer, for a meal that's equally good.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

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

Nutritional Facts

2 stuffed fillet halves equals 339 calories, 14 g fat (8 g saturated fat), 232 mg cholesterol, 966 mg sodium, 6 g carbohydrate, trace fiber, 44 g protein.

Directions

  1. Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside.
  2. In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter 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 down center of each fillet. Starting with a short side, roll up and secure with toothpicks.
  3. Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks. Yield: 2 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp-Stuffed Sole in Cooking for 2 Summer 2009, p45

Nutritional Facts

2 stuffed fillet halves equals 339 calories, 14 g fat (8 g saturated fat), 232 mg cholesterol, 966 mg sodium, 6 g carbohydrate, trace fiber, 44 g protein.

Light-Bodied White Wine

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

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