| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Finely chopped mushrooms |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Bunch green onions (white part only); chopped |
| 1/4 |
c |
Minced green pepper |
| 12 |
|
Cooked shrimp |
| 1 |
tb |
Parsley |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
Filets of sole (to make 8 ounces) |
INSTRUCTIONS
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 350° for 25 to 30 minutes or until barely flaky. Calories: 150 per
serving. Yield: 4 servings.
LOW CALORIE
LOUISA BARKER,
TINA POE
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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