Crown room's shrimp-stuffed catfish
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; chopped |
| 3 | Green onions; chopped | |
| ¼ | pounds | Mushrooms (fresh); chopped |
| 3 | tablespoons | Butter (or marg.); melted |
| ½ | cup | Soft bread crumbs |
| 2 | tablespoons | Parsley (fresh); chopped |
| ⅓ | cup | Butter (or marg.) |
| ⅓ | cup | All-purpose flour |
| 2⅔ | cup | Milk |
| ⅓ | cup | Dry white wine |
| ½ | Lemon; juice of | |
| 6 | Catfish fillets (7-9 oz. ea) | |
| ½ | pounds | Shrimp (med.); cooked,peeled |
| ¾ | cup | Swiss cheese; shredded (3oz) |
| Paprika | ||
| 2 | Egg yolks | |
| ½ | teaspoon | Dry mustard |
| dash | Red pepper | |
Directions
SAUCE
Saute onions and mushrooms in butter or margarine, until tender. Add bread crumbs, parsley and lemon jucie, mixing well. Spread about 2 tablespoons stuffing mixture down center of each fillet; top with shrimp. roll fillets, securing with wooden picks. Place each fillet, seam side down, in a lightly greased individual baking dish. Pour about ½ cup sauce over each fillet. Bake at 350 degrees for 25 minutes; sprinkle with cheese and bake 3 minutes longer, or until cheese melts. Sprinkle with paprika.
SAUCE: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Gradually add milk and wine; cook over medium heat, stirring constantly. Beat egg yolks until thisk and lemon-colored. Gradually stir about ½ of this hot mixture into yolks; add to remaining hot mixture, stirring constantly. cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard and red pepper. Yield: about 3 cups.
SOURCE: Country Cooking published by Mississippi Farm Bureau Women, 1987. Contributed by Evelyn Roughton Typed for you by Nancy Coleman Submitted By NANCY COLEMAN On 12-02-94