Sole stuffed with shrimp and mushrooms
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Finely chopped mushrooms |
| 1 | Clove garlic; crushed | |
| 1 | Bunch green onions (white part only); chopped | |
| ¼ | cup | Minced green pepper |
| 12 | Cooked shrimp | |
| 1 | tablespoon | Parsley |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 4 | Filets of sole (to make 8 ounces) | |
Directions
Put mushrooms, onion and garlic in pan with small amount of water. Cook until barely wilted. Add green pepper and cook until crispness disappears.
Dice the shrimp and add to the pan together with the parsley, salt and pepper. Place about 2 Tablespoons of shrimp mixture on each filet, roll and place on cookie sheet, rolled side down. When all have been rolled, tuck any leftover stuffing in the ends of the rolls. Refrigerate at least 10 minutes. To cook, place rolled, stuffed filets in a non-stick baking pan, sprinkle with lemon juice and a dash of paprika. Cover with foil and bake at 350ø for 25 to 30 minutes or until barely flaky. Calories: 150 per serving. Yield: 4 servings.
LOW CALORIE
LOUISA BARKER,
TINA POE
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .