Shrimp-Stuffed Sole Recipe

3 1 1
Shrimp-Stuffed Sole Recipe
Shrimp-Stuffed Sole Recipe photo by Taste of Home
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Shrimp-Stuffed Sole Recipe

Read Reviews
3 1 1
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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. 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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katlaydee3 User ID: 3741999 273146
Reviewed Sep. 18, 2017

"I thought this was good but not great. Stuffing was too wet for my taste."

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