Fish Fillets Stuffed With Shrimp
- 6 large fillets of flounder
- 3 Tbsp. butter or margarine
- 1/2 c. celery, finely chopped
- 3 Tbsp. onion, finely chopped
- 1/2 c. cooked shrimp
- 1 1/2 c. bread crumbs
- 1 egg, lightly beaten
- 4 tsp. Worcestershire sauce
- 1 (10 oz.) can frozen condensed cream of shrimp soup, thawed
- 1/2 c. milk
- 1 Tbsp. chopped parsley
- 1/4 tsp. salt
- In a skillet, melt butter and add chopped celery and onion; saute until tender.
- Reserve 1/2 cooked shrimp and chop fine the other half.
- Combine with celery and onion.
- Stir in the bread crumbs, egg and 3 teaspoons of Worcestershire sauce; mix well. Place stuffing on each fillet; roll tightly and fasten with toothpicks.
- Place in shallow baking dish; set aside.
flounder, butter, celery, onion, shrimp, bread crumbs, egg, worcestershire sauce, shrimp soup, milk, parsley, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=724355 (may not work)