Baby Shrimp Stuffed Fillet Of Sole Recipes

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SHRIMP-STUFFED SOLE



Shrimp-Stuffed Sole image

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

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 266 calories, Fat 8g fat (5g saturated fat), Cholesterol 188mg cholesterol, Sodium 769mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein. Diabetic Exchanges

STUFFED SOLE



Stuffed Sole image

One of my favorite fish recipes. This is easy to make and tastes wonderful. A great dish for any night or something special for company.

Provided by Nicole Brummett

Categories     Crab

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 15

1 cup chopped onion
2 (4 1/4 ounce) cans shrimp, rinsed and drained
1 (4 1/2 ounce) jar sliced mushrooms, , drained
2 tablespoons butter or 2 tablespoons margarine
1/2 lb fresh, cooked crabmeat or 1/2 lb fresh, cooked canned crabmeat, , , drained and cartilage removed
2 1/2 lbs flounder fillets or 2 1/2 lbs orange roughy fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1/3 cup chicken broth
2 tablespoons water
2/3 cup shredded cheddar cheese (, I perfer sharp)
2 tablespoons minced fresh parsley (optional)
cooked wild rice (optional) or cooked white rice, , or a mixture (optional)

Steps:

  • 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 lengthwise and fasten with a toothpick.
  • Place in a greased 13x9x2 inch 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 the oven, uncovered, for 5 minutes or until the fish flakes easily with a fork.
  • Serve over rice if desired.

Nutrition Facts : Calories 286.4, Fat 13.9, SaturatedFat 5.6, Cholesterol 131.3, Sodium 1624.2, Carbohydrate 8, Fiber 0.5, Sugar 2.4, Protein 31.4

CRAB & SHRIMP STUFFED SOLE



Crab & Shrimp Stuffed Sole image

The most casual cookout will seem elegant when it stars this delicate fish combined with seafood stuffing and a lemony sauce. Just add a salad and baguette. -Bryn Namavari, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1/2 cup chopped cooked peeled shrimp
1/4 cup soft bread crumbs
1/4 cup butter, melted, divided
2 tablespoons whipped cream cheese
2 teaspoons minced chives
1 garlic clove, minced
1 teaspoon grated lemon zest
1 teaspoon minced fresh parsley
4 sole fillets (6 ounces each)
1-1/2 cups cherry tomatoes
2 tablespoons dry white wine or chicken broth
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a small bowl, combine the crab, shrimp, bread crumbs, 2 tablespoons butter, cream cheese, chives, garlic, lemon zest and parsley. Spoon about 1/4 cup stuffing onto each fillet; roll up and secure with toothpicks. , Place each fillet on a double thickness of heavy-duty foil (about 18x12 in.). Combine the tomatoes, wine, lemon juice, salt, pepper and remaining butter; spoon over fillets. Fold foil around fish and seal tightly., Grill, covered, over medium heat for 12-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape.

Nutrition Facts : Calories 363 calories, Fat 16g fat (9g saturated fat), Cholesterol 184mg cholesterol, Sodium 728mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 46g protein.

STUFFED SOLE



Stuffed Sole image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon butter for greasing baking pan
4 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
1/2 pound shrimp, peeled and deveined
1/4 cup cream or half and half
1 tablespoon lemon juice
3/4 teaspoon dried tarragon
1/4 cup fresh breadcrumbs
1 1/2 pounds (4 pieces) filet of sole
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. Lightly butter a baking pan. Heat 3 tablespoons of olive oil in a skillet. Add onion and carrot, cover and cook for 10 minutes or until soft. Remove cover, add shrimp and saute for a couple of minutes just until shrimp turn pink and are firm to the touch. Remove mixture to a food processor and blend with heavy cream, lemon juice, tarragon and breadcrumbs until mixture is pureed. Season with salt and pepper. Place some stuffing on one half of each sole filet. Fold other half over the stuffing and transfer the filet to a baking dish. Drizzle remaining tablespoon of olive oil over the stuffed sole; season with salt and pepper. Bake, covered for 20 to 25 minutes or until flesh is cooked through and white and stuffing is hot.

SHRIMP-STUFFED SOLE



Shrimp-Stuffed Sole image

From Simple & Delicious magazine, March/April 2006. We loved this so thought I would share it with you. It truly is simple to prepare. (Tested in a 1100 watt microwave)

Provided by mums the word

Categories     Very Low Carbs

Time 14m

Yield 4 serving(s)

Number Of Ingredients 11

4 sole fillets
1 tablespoon lemon juice
1/8 teaspoon onion salt or 1/8 teaspoon onion powder
1/4 cup butter, melted and divided
1 (6 ounce) can small shrimp, rinse and drain
1/4 cup milk (or less)
1/4 cup celery, finely chopped
2 teaspoons fresh parsley, minced
1 cup bread cubes, toasted
paprika
dill (optional)

Steps:

  • Sprinkle sole with lemon juice and onion salt, set aside.
  • Pour 2 tbsp butter into an 8 inch square microwave safe dish.
  • Add shrimp, milk, celery and parsley, cover and microwave on high 1-1 1/2 minutes or til celery is tender.
  • Stir in bread cubes.
  • Spoon shrimp mixture onto fillets. Starting with short side, roll up each fillet and secure with a toothpick.
  • Place in greased shallow micro-safe dish and brush with remaining butter and sprinkle with paprika and dill.
  • Cover and microwave on high 4-6 minutes or until fish flakes easily with a fork.
  • Let stand 5 minutes.

Nutrition Facts : Calories 330.6, Fat 15.1, SaturatedFat 8.3, Cholesterol 176, Sodium 349.7, Carbohydrate 6.1, Fiber 0.3, Sugar 0.6, Protein 40.8

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