SOLE WITH SHRIMP SAUCE
"I found this recipe 30 years ago when my husband was in the Army. I tweaked it to cut down on butter and flour, but it's as good as the original. We love it and eat it often." -Laura McDowell, Lake Villa, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place fillets in a 15x10x1-in. baking pan coated with cooking spray; sprinkle with seasonings. In a large nonstick skillet coated with cooking spray, cook mushrooms over medium heat until tender. Spoon over fish. , Bake at 350° for 10-15 minutes or until fish flakes easily with a fork. Meanwhile, in the same skillet, cook onion in butter over medium heat until tender. Stir in the flour, salt, paprika and pepper until blended. , Gradually stir in milk and broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the shrimp, 3 tablespoons cheese, parsley and basil; heat through. Spoon sauce over fish; sprinkle with cayenne and remaining cheese.
Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 224mg cholesterol, Sodium 741mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein. Diabetic Exchanges
SOLE WITH SHRIMP SAUCE
The Sole with Shrimp Sauce recipe out of our category Shrimp! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the fillets, pat dry and roll. Season with salt and pepper and place in a buttered steamer. Drizzle with a little lemon juice, cover and cook over hot steam in a pot for 8-10 minutes.
- For the sauce, peel the shallots, chop finely and sweat in 1 tablespoon hot butter until translucent. Sprinkle with the flour, sauté and pour in the wine. Pour in the fish stock and simmer gently for about 5 minutes. Puree with a blender, add the cream and simmer until slightly creamy. Add the rest of the butter and the lemon zest and mix again briefly until fluffy. Do not allow to boil. Add the shrimp and dill and season with chile, lemon juice, salt and pepper.
- Place the sole in soup plates, and serve with the shrimp sauce.
Nutrition Facts : Calories 354.78 kcal, Fat 19.82 g, SaturatedFat 11.04 g, Protein 30.09 g, Carbohydrate 5.14 g, Sugar 0 g, Cholesterol 193.29 mg
SOLE WITH A LIGHT CREAMY SHRIMP SAUCE
"This recipe for Sole with a Light Creamy Shrimp Sauce is so ridiculously easy to make, and so delicious to eat, it's perfect for family, or company, any day of the week"
Provided by LindySez
Categories Fish & Seafood Main Course
Time 15m
Number Of Ingredients 17
Steps:
- Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium-high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
- Meanwhile, melt the butter over medium heat in a saucepan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth, and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
- Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 336 kcal, Carbohydrate 16 g, Protein 20 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 80 mg, Sodium 729 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 8 g
DOVER SOLE WITH BUTTERED LEEKS & SHRIMPS
April, May and June are prime months for Dover sole. Easy and quick to prepare, this fish is often overlooked says CJ Jackson
Provided by Barney Desmazery
Categories Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/fan 200C/gas 7. Lightly butter a large roasting tray and lay the fish in it side by side. Pour over the wine and dot the fish with any remaining butter. Season with salt and pepper, then bake for 15-20 mins or until the flesh just starts to come away from the bone.
- Meanwhile, cook the leeks in boiling salted water for 8-10 mins until soft, then drain. When the fish is ready, carefully lift onto a warm platter or plates. Place the roasting tray over a low flame, then heat the leeks and potted shrimps with the juices until the butter is melted. Stir through the chives, then serve alongside the fish with a few buttered new potatoes. To eat, simply lift the fillets away from the bone.
Nutrition Facts : Calories 673 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 56 grams protein, Sodium 4.26 milligram of sodium
STUFFED SOLE WITH SHRIMP
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, shares Robert Bishop of Lexington, Kentucky. Try it with chicken instead of sole, if you prefer, for a meal that's equally good.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Drizzle fillets with lemon juice; sprinkle with onion powder. Set aside., In a microwave-safe dish, combine the shrimp, milk, celery, 1 tablespoon butter 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 down center of each fillet. Starting with a short side, roll up and secure with toothpicks., Place in a shallow microwave-safe dish coated with cooking spray. Brush with remaining butter; sprinkle with paprika. Cover and microwave on high for 3-5 minutes or until fish flakes easily with a fork. Let stand for 5 minutes before serving. Discard toothpicks.
Nutrition Facts : Calories 339 calories, Fat 14g fat (8g saturated fat), Cholesterol 232mg cholesterol, Sodium 966mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 44g protein.
SOLE ALMONDINE WITH SHRIMP
Make and share this Sole Almondine With Shrimp recipe from Food.com.
Provided by Laureen in B.C.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sauce:.
- Melt 2 tablespoons butter in medium saucepan add.
- celery, onions and mushrooms cooking until soft
- Add flour and cook for 2-3 minutes.
- Pour in fish or chicken stock, stirring and cooking until thickened.
- remove from heat.
- Sole:
- Season flour with salt and pepper
- beat egg with 2 Tbsp water.
- Mix bread crumbs and ground almonds together in shallow pan.
- Dredge sole in flour, then dip in egg and then coat in the bread crumb mixture.
- Add remaining butter and olive oil on large frying pan and quickly brown sole.Place peice of sole in a bakeing pan top with shrimp and then with sauce.
- bake at 400 for about 10 minutes.
Nutrition Facts : Calories 551.1, Fat 32.5, SaturatedFat 10.2, Cholesterol 139.1, Sodium 641.1, Carbohydrate 31.1, Fiber 4.2, Sugar 4.3, Protein 34.6
SOLE FILETS STUFFED WITH SPINACH MOUSSE AND SHRIMP
Make and share this Sole Filets Stuffed With Spinach Mousse And Shrimp recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 2h55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Season 12 half-filets with lemon, salt and pepper; set aside in the refrigerator.
- In a food processor process the rest of the fish for 30 seconds.
- Add the spinach, salt, pepper and nutmeg to the food processor, and process for another 30 seconds.
- Pour the egg white through the feeding tube, with the motor running, and process for10 seconds.
- Chill for 2 hours.
- Stir 2 tablespoons of the cream into the chilled spinach mousse.
- Put 1 tablespoon of the mousse into each filet of fish, place 1 shrimp on top and roll it up.
- Place the rolls standing in a buttered baking dish, pour wine over them, cover with foil, and bake in a pre-heated 350°F oven for 25 minutes.
- Meanwhile prepare the sauce.
- Cook the shallots and mushrooms in the butter until all liquid has evaporated.
- Season with salt and pepper.
- Stir in the flour and cook for 1 minute.
- Pour in the fish stock, stirring until thick.
- Stir the egg yolks into the cream and add to the sauce, stirring.
- Bring to a boil and pour around fish.
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