Shrimp-Stuffed Sole Recipe
Shrimp-Stuffed Sole Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp-Stuffed Sole in Simple & Delicious March/April 2006, p33

Nutritional Facts

2 each: 266 calories, 8g fat (5g saturated fat), 188mg cholesterol, 769mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 41g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

  • 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
  1. 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.
  2. 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.
  3. 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.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Shrimp-Stuffed Sole in Simple & Delicious March/April 2006, p33

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