Shrimp Stuffed Sole
|Butter||6 Tablespoon, divided|
|Canned shrimp||4 1⁄2 Ounce, drained and chopped (1 Can)|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Light cream||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Sole fillets||1 Pound|
|Lemon juice||2 Tablespoon|
|Dill weed||1 Teaspoon|
In glass bowl, cook 3 tablespoons butter on ROAST (7) for 1 1/2 minutes or until melted.
Mix in shrimp, bread crumbs, cream and parsley.
In glass baking dish, cook remaining 3 tablespoons butter on ROAST (7) for 1 1/2 minutes or until melted.
Cut fillets in half lengthwise and place in melted butter.
Spoon even amount of shrimp mixture onto each fillet half.
Fold each toward center so both ends are tucked under.
Sprinkle with dill weed and paprika.
Cook on HIGH (9) for 6 to 8 minutes or until fish can be flaked with a fork.
Sprinkle with lemon juice and salt to taste.