Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Onion; chopped |
| 2 | 4 1/4 ounces shrimp; rinsed |
| Drained | |
| 2 tablespoons | Butter or margarine |
| ½ pounds | Fresh cooked or canned crab- |
| Meat; drained; cartilage | |
| Removed | |
| 8 | Sole or flounder fillets |
| ; (2 to 2-1/2 pounds) | |
| ½ teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¼ teaspoon | Paprika |
| 2 | 10 3/4 ounce ca each condensed |
| Cream of mushroom soup | |
| Undiluted | |
| ⅓ cup | Chicken broth |
| 2 tablespoons | Water |
| ⅔ cup | Shredded cheddar cheese |
| 2 tablespoons | Fresh parsley; minced |
| Cooked wild; brown or white | |
| 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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