Shrimp Stuffed Roll Ups

This is a wonderful special dinner entrée, I made it for Christmas dinner.  In our area, both sole and shrimp are expensive, but this dish is worth every penny.  You need thin fillets like sole to make the rollups, and the shrimp and mushroom filling is excellent.  I have also made this dish by making the filling, placing the rollups on a rimmed greased baking sheet, and baking them at 350° about 25 minutes.  I then made the sauce in the same pan I cooked the filling in, using the sauce ingredients.  That way, I could make the sauce while the rollups were still baking so everything is warm.  

Shrimp Stuffed Roll Ups

                        Filling

     ¼     Cup  Butter

  1        Cup  Shrimp -- shelled and chopped

  1        Cup  Mushrooms -- chopped

     ¼    Cup  Dry Bread Crumbs

     ½    Teaspoon  Dill Weed

     ½    Teaspoon  Salt -- to taste

  2        Pounds  Sole -- 6 fillets

                        Sauce

  1        Cup  Dry White Wine

     ½    Cup  Water

  1 ½    Teaspoons  Salt

  2        Tablespoons  Cornstarch

     ½    Cup  Half and Half

  1        Large  Egg

For Filling:  In 10 inch skillet over medium heat, in butter, cook shrimp and mushrooms until shrimp turn pink.  Stir in crumbs, dill weed and 1/2 teaspoon salt.

Spoon shrimp mixture onto center of each fillet; roll up.  Secure with toothpicks.

In cleaned skillet over high heat, heat to boiling the wine, water and 1 1/2 teaspoons salt and the fillets.

Reduce the heat to low; cover; simmer 12-15 minutes.  With a slotted spoon, remove fillets to a warm platter.  Remove toothpicks; keep fish warm until needed.

For sauce; in a small bowl, blend the cornstarch and half and half; stir into the fish liquid.  Cook over medium heat, stirring, just until boiling and thickened.

In small bowl, beat egg slightly; stir a little hot sauce into beaten egg; pour mixture back into sauce, stirring rapidly.

Cook, stirring, until thick, but do not boil.  Serve some sauce over fillets and pass remainder separately in a sauce boat.

6 Servings

  "Good Housekeeping Illustrated Cookbook "

Per Serving: 344 Calories; 14g Fat (39.4% calories from fat); 39g Protein; 8g Carbohydrate; trace Dietary Fiber; 196mg Cholesterol; 1032mg Sodium.  Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.