Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Onion; chopped |
2 \N | 4 1/4 ounces shrimp; rinsed |
\N \N | Drained |
2 tablespoons | Butter or margarine |
½ pounds | Fresh cooked or canned crab- |
\N \N | Meat; drained; cartilage |
\N \N | Removed |
8 \N | Sole or flounder fillets |
\N \N | ; (2 to 2-1/2 pounds) |
½ teaspoon | Salt |
¼ teaspoon | Pepper |
¼ teaspoon | Paprika |
2 \N | 10 3/4 ounce ca each condensed |
\N \N | Cream of mushroom soup |
\N \N | Undiluted |
⅓ cup | Chicken broth |
2 tablespoons | Water |
⅔ cup | Shredded cheddar cheese |
2 tablespoons | Fresh parsley; minced |
\N \N | Cooked wild; brown or white |
\N \N | Rice or a mixture; optional |
TASTE OF HOME ⅘/94
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13x9x2" baking dish. Combine the soup, broth and water; blend until smooth. Pour over fillets. Sprinkle with cheese.
Cover and bake at 400 degrees for 30 minutes. Sprinkle with parsley; return to oven, uncovered, for 5 minutes or until the fish flakes easily with a fork. Serve over rice if desired.
"Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) - Prodigy Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
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