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Shrimp-stuffed Catfish

1 sm Onion; chopped
3 Green onions; chopped
1/4 lb Mushrooms (fresh); chopped
3 tb Butter (or marg.); melted
1/2 c Soft bread crumbs
2 tb Parsley (fresh); chopped
1/2 Lemon; juice of
6 Catfish fillets (7-9 oz. ea)
1/2 lb Shrimp (med.); cooked,peeled
3/4 c Swiss cheese; shredded (3oz)

1/3 c Butter (or marg.)
1/3 c All-purpose flour 2 2/3 c Milk
1/3 c Dry white wine
2 Egg yolks
1/2 ts Dry mustard
ds Red pepper

Saute onions and mushrooms in butter or margarine, until tender. Add bread crumbs, parsley and lemon jucie, mixing well. Spread about 2 tablespoons stuffing mixture down center of each fillet; top with shrimp. roll fillets, securing with wooden picks. Place each fillet, seam side down, in a lightly greased individual baking dish. Pour about 1/2 cup sauce over each fillet. Bake at 350 degrees for 25 minutes; sprinkle with cheese and bake 3 minutes longer, or until cheese melts. Sprinkle with paprika.

SAUCE: Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly. Beat egg yolks until thisk and lemon-colored. Gradually stir about 1/2 of this hot mixture into yolks; add to remaining hot mixture, stirring constantly. cook over medium heat, stirring constantly, until thickened and bubbly. Stir in mustard and red pepper. Yield: about 3 cups.

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