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  Added: Nov 29, 2011  •  Visited (202)  •  Print version Print this recipe (29)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sole In Shrimp Sauce
(Lunguado Em Molho De Camarao)
What You Need:
  • 1 medium-sized sole or flounder
  • 2 cups shrimp liquor, if available, or light stock
  • ½ pound fresh shrimps or packet frozen ones
  • Salt and pepper
  • A little grated nutmeg
  • ¼ cup butter
  • 1 tablespoon lemon juice
  • 1 teaspoon flour
  • Buttered crumbs

  • How To Cook:
    1. Get the fishmonger to remove the fish head and dark skin.

    2. If fresh shrimps are used, shell them and cook in boiling water for 15 minutes; drain, then reduce the liquid to 2 cups.

    3. Melt 2 tablespoons butter and fry the shrimps slowly until they begin to color.

    4. Add the flour, shrimp liquor or light-colored stock, seasonings and lemon juice and bring to the boil, stirring.

    5. Season the fish inside and out, put into a baking dish, skin side down, and dot with butter.

    6. Put in a moderate oven (350°F) and cook for 10 minutes, basting it with its own juice.

    7. Add the hot shrimp sauce and continue to cook, basting with the sauce, until nearly cooked.

    8. Sprinkle the buttered crumbs over the top and allow to brown.

    To Serve: 1 - 2
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Dish » Appetizers
    Main Ingredient » Fish » Flounder & Sole
    Main Ingredient » Shellfish » Shrimp
    Main Ingredient » Dairy » Butter

     





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