SHRIMP-STUFFED SOLE
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
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
CRAB & SHRIMP STUFFED SOLE
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
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.
FLOUNDER (OR OTHER WHITE FISH) STUFFED WITH SHRIMP
This is best with thin fillets of flounder, tilapia, snapper, etc. They roll up easier. I've tried to correct the ingredients to reflect 1/2 lb shrimp, but it keeps reverting to 1/2 shrimp. Please use 1/2 lb shrimp. :)
Provided by breezermom
Categories Very Low Carbs
Time 37m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil; add 1/2 lb shrimp, and cook for 3 to 5 minutes or until shrimp turn pink. Drain well and immediately rinse with cold water. Chill. When cool, peel and devein. Chop shrimp.
- Combine the chopped shrimp, butter, cream cheese, blue cheese, lemon juice, minced onion, cilantro, and pepper; mix well. Spread 1/4 of the shrimp mixture evenly over each fillet; roll up fillets, and place seam side down, in a lightly greased 8-inch baking dish. Pour wine over the fillets. Bake at 375 degrees for 20 minutes or until the fish flakes easily with a fork.
- Place stuffed fillets on individual serving plates. Spoon pan juices over fillets. Garnish, if desired.
BAKED FISH WITH SHRIMP
Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.
Provided by MLT
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
- Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
- Bake, uncovered, for 20 to 25 minutes.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
STUFFED SHRIMP
Sandy Schneider of Naperville, Illinois shares this delightful shrimp appetizer that's a breeze to make. The creamy three-ingredient filling has a hint of horseradish. TIP: These can be assembled a day ahead for convenience. More Shrimp Appetizers »
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, combine the cream cheese, horseradish and Parmesan cheese until blended. Cut a small hole in the corner of a resealable plastic bag; add cream cheese mixture. Butterfly the shrimp along the outside curves. Pipe about 1 teaspoon cream cheese mixture into each shrimp. , Arrange on a serving platter. Sprinkle with parsley. Serve with seafood sauce if desired. Refrigerate leftovers.
Nutrition Facts :
SHRIMP STUFFED FISH
This is my version of Prudhomme's recipe. I've changed a few things. The original recipe calls for grated Parmesan cheese,which I omit ( I don't care for seafood and dairy). The recipe also calls for shrimp and crawfish or crab. I usually use 1 lb. shrimp only but I have used shrimp and crab. Just a matter of finding...
Provided by Patsy G
Categories Seafood
Number Of Ingredients 32
Steps:
- 1. Throughly combine 1 t. salt,1 t. white pepper,3/4 t. cayenne,3/4 t. black pepper,1/2 t. onion powder and 1/4 t. dried thyme leaves.
- 2. Place the margarine in a large skillet over high heat when half melted,add the onions,celery and bell peppers;sauté about 4 minutes,stirring occasionally. Add the seasoning mix,green onions and garlic;cook about 3 minutes,stirring occasionally. Add shrimp,crawfish and continue cooking 5-7 minutes,stirring infrequently(let sediment coat bottom of pan,then scrape bottom well) Add 1/2 c breadcrumbs;stir well then let cook,without stirring until mixture sticks,about 1 minute. Stir and scrape bottom well,then add the butter and stir well and continue cooking until butter melts,stirring and scraping continuously,stir in the remaining bread crumbs and remove from heat;cool slightly. Add 1 egg,beaten with the Parmesan;add to mixture in skillet,mixing well. Transfer to a shallow pan and refrigerate until well chilled.
- 3. Sprinkle the inside surfaces of the fish with salt and pepper. Combine the milk and the remaining egg,in a loaf pan. In a 13x9 inch pan,combine the seasoned flour ingredients,mixing well.
- 4. Stuff each fish with 1/2 c cold stuffing;close fish and refrigerate until well chilled. In a large skillet,heat 1/2 inch oil to 350 degrees.Dredge the fish in the seasoned fish ;then soak in the milk mixture. Just before frying,dredge again in the seasoned flour,fry the fish in the hot oil,first with the fish stuffing side down, so the exposed stuffing fries;as soon as the stuffing side is crisp,fry each side of the fish until golden brown,about 1 to 2 minutes per side. Transfer to a large baking pan and bake at 350 degrees until stuffing is heated through,about 20 minutes. Serve immediately.
SHRIMP AND CRAB STUFFED FISH
The original recipe uses trout, but I really like it with a nice, firm white fish like grouper or snapper. The shrimp and crabmeat stuffing should hold together loosely. It calls for 1/4 cup + 2 tbsp fine, dry bread crumbs, but I couldn't get Zaar to take that. If necessary, you can add up to 1/2 cup additional fine, dry breadcrumbs to the stuffing mixture to achieve your desired consistency.
Provided by breezermom
Categories Crab
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Saute the onion, green pepper, and garlic in 2 tbsp butter in a large skillet over medium heat, stirring constantly, until tender. Remove from heat.
- Stir in the crabmeat, shrimp, breadcrumbs, parsley, chives, salt and pepper. Set aside.
- Cut a slit in the middle of each fish fillet, being careful not to cut all the way through the fillet. Brush the cavity with 2 tbsp melted butter; spoon the reserved crabmeat stuffing evenly into the fish.
- Place fish in an shallow 3-quart baking dish that has been sprayed lightly with cooking spray; cover and bake at 350 degrees for 15 minutes.
- Uncover and bake an additional 30 minutes or until the fish flakes easily when tested with a fork. (Thinner fillets will require less time) Serve immediately.
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