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Rock Shrimp Stuffed Lemon Sole from Emeril Live
   Submitted by Lois Doherty

1 tablespoon olive oil
1/2 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell peppers
Kosher salt
Cayenne pepper
2 teaspoons chopped garlic
8 onces rock shrimp
Bread crumbs, as needed
2 tablespoons finely chopped parsley leaves
4 fillets lemon sole
Lemon Mayonnaise
Preheat the oven to 400 degrees F.

In a saute pan, heat the olive oil.  When the oil is hot, add the onions, celery, and
peppers.  Season with salt and cayenne, to taste. Saute for 2 minutes, or until the
vegetables are wilted.
Add the garlic and rock shrimp.  Season with salt and cayenne, to taste.  Saute for 2
minutes and remove from the heat.
Turn the mixture into a bowl.  Stir in enough bread crumbs to bind the mixture.  Add
the parsley and reseason, if needed.  Let cool.
Place the sole, skin side up, on a cutting board.
Cover with cooled stuffing and roll up jellyroll style and place in baking dish.  Spread
lemon mayonnaise over fish rolls.
Place baking dish in oven and bake the fish for 20 to 25 minutes.  Remove the fish
from the oven and serve.

For the lemon mayonnaise I used about 1/2 cup mayo, 6-7 drops fresh squeezed lemon
juice and about an equal amount of water.  Use wisk to combine. Thinner consistency
than original mayo; can be drizzed over the fish. Works well on several kinds of fish!

   
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