Indian recipes

Sole Stuffed With Shrimp

Course : Indian
Serves: 1

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Ingredients:

1 pound frozen cooked salad shrimp

2 cups water

1 1/2 cups finely chopped celery

1/2 cup finely chopped onion

1 cup mayonnaise

1 cup finely crushed potato chips

1 dash ground red pepper

16 fillets sole fillets -- 6 oz. each

Preparation / Directions:

Combine first 4 ingredients in a large saucepan. Bring to a boil; boil 1 minute. Drain well, and place in a medium bowl. Add mayonnaise, potato chips, and red pepper; stir well. Place 1 fillet in each of 8 lightly greased individual 21/2-cup baking dishes; spread shrimp mixture evenly over fillets. Place remaining fillets over shrimp mixture. Bake, uncovered, at 350 degrees F for 20 to 25 minutes or until fish flakes easily when tested with a fork. Yield: 8 servings. Marilyn Branham Caradonna, "A Taste of Twin Pines" Twin Pines Alumni of Twin Pines Cooperative House, West Lafayette, Indiana in "America's Best Recipes, A 1994 Hometown Collection" published by Oxford Hous

Sole Stuffed With Shrimp

Ingredients:

Preparation / Directions:

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