Shrimp-Stuffed Pacific Sole with a Quick Pan Sauce

Ingredients

  • 1 tablespoon plus 1 teaspoon Essence
  • Lemon wedges, for serving
  • 2 teaspoons red hot sauce (recommended: Crystal Hot Sauce)
  • 1 bay leaf
  • 2 teaspoons Worcestershire sauce
  • 1 cup heavy cream
  • 1 cup water or canned, low-sodium chicken broth
  • + 17 more ingredients
    • ¼ cup dry white wine
    • 3 tablespoons minced shallots
    • Lemon slices
    • Freshly ground black pepper
    • 2 whole Pacific sole (1 ½ to 2 pounds each), heads removed and deboned for stuffing whole
    • ½ cup plus 4 teaspoons dry bread crumbs
    • 3 tablespoons sliced green onions, plus more for fish
    • 2 tablespoons finely chopped fresh parsley leaves, plus more for fish
    • ¼ teaspoon plus a pinch cayenne pepper
    • 1 teaspoon salt, plus more for seasoning
    • 1 tablespoon plus 2 teaspoons minced garlic
    • 2 pounds shrimp, peeled, deveined, and coarsely chopped, shells reserved
    • ¼ cup minced green bell pepper
    • ¼ cup minced celery
    • ½ cup minced yellow onion
    • 2 tablespoons olive oil
    • 6 tablespoons unsalted butter

1. Position rack in center of oven and preheat the oven to 350 degrees F. Line a shallow baking dish large enough to hold the 2 sole with aluminum foil and lightly grease. Set aside. 2 1/2 tablespoons paprika

View full recipe at SpringPad

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