Shrimp Stuffed Lingcod

Grrrrrgh!
Course : Shrimp
From: HungryMonster.com
Serves: 6
 

Ingredients:

1/4 cup unsalted butter
1 cup bay shrimp
1 cup mushroom
1/4 cup fresh breadcrumbs
1/2 teaspoon dried dill
2 teaspoons salt
6 fillets lingcod fillet
1 cup dry white wine
1/2 cup water
2 tablespoons cornstarch
1/2 cup half and half
1 large egg
 

Preparation:

HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD SHRIMP AND MUSHROOMS HEAT AND STIR FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES ADD DILL, BREADCRUMBS, AND 1/2 TEASPOON SALT-MIX WELL REMOVE FROM HEAT, COOL SLIGHTLY SPOON SHRIMP MIXTURE EVENLY ONTO SMALL END OF FISH FILLETS ROLLUP AND SECURE WITH TOOTHPICKS PLACE INTO A SKILLET OR SAUTE PAN, OVER A MODERATE FLAME ADD WINE, WATER, AND REMAINING SALT HEAT TO A BOIL, REDUCE HEAT, COVER, AND SIMMER FOR 15 MINUTES REMOVE ROLLS TO A SERVING PLATTER WITH A SLOTTED SPOON REMOVE AND DISCARD PICKS, KEEP WARM DISSOLVE CORNSTARCH IN HALF and HALF STIR INTO SAUCE HEAT AND STIR UNTIL SLIGHTLY THICKENED ADD 1 TABLESPOON HEATED SAUCE TO EGG-MIX WELL RAPIDLY EGG BACK INTO SAUCE-MIX WELL HEAT AND STIR UNTIL THICKENED, WITHOUT BOILING LADLE A SMALL AMOUNT OF SAUCE OVER FILLETS SERVE REMAINDER OF SAUCE TO THE SIDE SERVE HOT

 

Nutritional Information:

192 Calories (kcal); 11g Total Fat; (62% calories from fat); 10g Protein; 6g Carbohydrate; 119mg Cholesterol; 801mg Sodium