Stuffed Sole With Shrimp Recipes

STUFFED SOLE WITH SHRIMP

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.

BAKED STUFFED LEMON SOLE

Steps:

• In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
• Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
• Preheat the oven to 400 degrees F.
• Brush a large glass baking dish generously with melted butter.
• Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
• Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

CHEF JOHN'S CRAB-STUFFED SOLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish.
• Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl.
• Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl.
• Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish.
• Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top.
• Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.

STUFFED SOLE WITH IMITATION CRAB

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the imitation crabmeat, bell pepper, celery, and mozzarella cheese into a mixing bowl. Gently stir in the creamy salad dressing, dried onion, parsley, and cayenne pepper. Season to taste with salt and pepper. Place a sole fillet onto your work surface, and place 1/4 of the crab mixture onto one end. Roll the sole over the filling, and secure with a toothpick. Repeat with the remaining fillets, and place into a close-fitting baking dish, side by side. Cover with aluminum foil
• Bake in the top third of the preheated oven for 15 minutes. Remove the aluminum foil, and sprinkle evenly with breadcrumbs. Return to the oven, and continue baking until the fish is flaky, and the filling is hot, 10 to 15 minutes more.

SHRIMP-STUFFED SOLE

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.

SHRIMP-STUFFED SOLE

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.

SHRIMP STUFFED FILET OF SOLE

Steps:

• 1. Preheat oven to 375°F. In small bowl, mix shrimp, mustard, salt, pepper and cream cheese. 2. Lay sole fillets on flat surface and spread cream cheese mixture over each fillet. Roll up and pin with toothpicks. 3. Set fillets in greased baking dish and set aside. 4. In another small bowl, mix together bread crumbs, oil, salt, pepper, rosemary, mustard and garlic. Make sure to mix well. 5. Sprinkle over rolled up fillets and set in preheated oven for 15-20 minutes. 6. Remove from oven and serve immediately.

SEAFOOD STUFFED DOVER SOLE

Steps:

• Preheat oven to 350 degrees F. Puree (raw in a food processor) shrimp, lobster, and crab with parsley, basil, shallots, lemon, wine, salt and pepper to make a puree. Some texture is nice. Do not over puree. Lay fillets of sole on a flat surface and spread puree evenly across the entire length. Place a single shrimp at one end of the fillet, with the tail shell facing away from the filet and toward what will be the top of the roll. Roll fillet, secure with a toothpick, and place in greased baking dish so that the roll is on its side and the shrimp tail is facing upward.
• Add shallot, lemon, wine, and dill to baking dish. Brush fillets lightly with remaining butter, place dish in oven, and bake 20 to 25 minutes.

SHRIMP STUFFED SOLE RECIPE

Steps:

• Combine shrimp and crushed croutons in medium bowl. Place sole fillets on work surface. Spoon shrimp mixture onto centre of fillets. Fold 1 end of each fillet over stuffing and roll up. Place, seam-side down, in greased 9 x 13 baking dish. Drizzle butter over fillets. Bake, uncovered, in 350 degree oven for 25 to 30 minutes unti shrimp turns pink and fish flakes easily when tested with a fork.

BABY SHRIMP STUFFED FILLET OF SOLE

Steps:

• Saute green pepper, onion, parsley, salt, pepper and parmesan cheese in 2 T of butter.
• Add Shrimp.
• Cook 3-4 minutes.
• Divide filling evenly among the filets.
• Roll up and hold with toothpick.
• Bake at 400 degrees for 15 minutes.
• Make white sauce with 2T butter, 2T flour and 1 cup milk.
• Pour over the fish.
• Garnish with paprika.
• Turn oven down to 350 and bake 15 minutes longer.