Recipe by CarrolJ
This is a variation of a recipe which I found in an old cookbook I purchased over 25 years ago titled, The Encyclopedia of Creative Cooking. I have changed it slightly to adapt to a less expensive version. It is really good with any kind of fish...but my favorite is with fresh salmon. If you read the entire recipe you will see that although it looks complicated at first glance it really is very easy and quick to make. Preparation time includes thickening time of cooking the sauce.
Top Review by lopezs2789
its not made with ketchup, i asked the chef when he was making it and he said that the ketchup makes the sauce to watery. He said instead of ketchup its made with tomato paste. The ketchup gives the sauces a vinegar taste that it doesn't need. But with the tomato paste the vinegar taste is not in it and it will taste more like the sauce. Im just letting you know if you want the sauce to taste more like the shrimp sauce.
- 8 fish fillets
- 118.29 ml milk
- 4.92 ml salt
- 1.23 ml black pepper
- 2 (368.54 g) can shrimp, drained
- 78.07 ml margarine
- 118.29 ml flour
- 9.85 ml salt
- 2.46 ml black pepper
- 7.39 ml sweet paprika
- 4.92 ml parsley flakes
- 1419.0 ml half-and-half
- 113.39 g can mushrooms
Directions See How It's Made
- Sauce:Melt margarine in a saucepan over low heat.
- Stir in flour then gradually add the half and half.
- Cook over medium heat until thickened, stirring constantly.
- Add remaining ingredients and simmer over very low heat while preparing fish.
- Fish:Roll up each fillet from the larger end and secure with a toothpick and place in a glass 9 x 13 baking dish.
- Add milk, salt, and pepper to the fish.
- Cover with waxed paper and microwave for 3 minutes on full power.
- Remove fillets from baking dish, discard liquid and then put the fish back into the dish.
- Pour hot shrimp sauce over the fish and bake for 15 minutes at 350 degees.