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Shrimp-stuffed Sole

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  • Shrimp-stuffed Sole

    Don't miss my husband's recipe with photos, on our Starving Artists in the Kitchen blog! He's joined me in Primal eating and is a chef to DIE for!

    Here's his writeup sans pictures:

    Shrimp Stuffed Sole

    I recently discovered Bob McDiarmid's blog, Bob's Cooking. He has what appears to be a wonderful recipe for Yellow Mango Curry Stuffed Dover Sole which I started to try. However, I'm not that big on mango (we have none in the house) and really wasn't up to trying to make the sauce. So, using Bob's recipe as a starting point/inspiration, I Googled a few other stuffed sole recipes and modified them to make my own. Here's the result. Note: in going for stricter Paleo/Primal food I use tapioca starch instead of corn starch or flour for a thickener. I probably should have used coconut oil instead of butter but a man's got to know his limitations.


    pound cooked shrimp
    1 T parsley
    1 T herbs de Provence
    3 shallots

    Wine Sauce
    1 T lemon juice
    2 T thinly sliced green onions
    2 cloves garlic, minced
    c dry white wine

    4 (6 ounce) fillets sole
    salt to taste
    ground black pepper to taste
    paprika to taste

    Butter Sauce
    2 T butter
    1 T tapioca starch
    c dry white wine


    1. To make the stuffing, set aside twelve shrimp to use as garnish. Mince remaining shrimp and the shallots very fine. (I use a food processor.) Add herbs and parsley and mix well.

    2. In a small bowl, combine lemon juice, green onion, garlic, and c wine. Set aside.

    3. Lay filets flat, and divide shrimp mixture evenly among them and pat down. Roll up the fillets around the shrimp mixture, and place in a baking dish. (Secure with toothpicks if necessary.) Season to taste with salt, pepper, and paprika. Place three shrimp atop each filet and pour wine sauce over the fish.

    4. Bake at 350 F for 25 minutes.

    5. When fillets are done, prepare the butter sauce. In a small saucepan, melt butter over medium heat. Stir in tapioca starch. Transfer fish to serving platter. Pour pan juices into butter/tapioca starch mixture, add the remaining wine, cook and stir until thickened. Pour over sole, and serve.

    I only had three sole filets: that just meant they were a little more stuffed than they would have been otherwise. Some of the excess stuffing that fell out got sprinkled over the top and it came out just fine.

    You can find the full entry here:Starving Artists in the Kitchen: Shrimp Stuffed Sole

    Still Craving Pterodactyl--my Primal Blueprint blog

    70 is the new 50--without the hot flashes!

    Goals: Feel good, be stronger, and hopefully kick that arthritis in the backside! Oh, yeah, and losing more weight would be okay, too.