Sole Stuffed With Shrimp

Course : Indian
Serves: 1
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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

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