Shrimp & Mushroom Stuffed Sole
|Italian dressing||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Thinly sliced mushrooms||2 Cup (32 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Uncooked medium shrimp||3⁄4 Pound, cleaned and coarsely chopped|
|Thyme leaves||1⁄2 Teaspoon|
|Bread crumbs||2 Cup (32 tbs)|
Preheat oven to 400°.
In large skillet, heat 1/4 cup Italian dressing and cook mushrooms with green onions over medium heat, stirring occasionally, 3 minutes.
Add shrimp and cook, stirring constantly, 2 minutes or until shrimp turn pink.
Stir in brandy, thyme, salt and pepper, then bread crumbs.
In large shallow baking pan, evenly divide shrimp mixture into 4 mounds.
Place 1 fillet over each mound; brush fillets with remaining 2 tablespoons dressing.
Bake 10 minutes or until fish flakes.
Garnish, if desired, with chopped parsley and paprika.