Crown room's shrimp-stuffed catfish

6 servings

Ingredients

Quantity Ingredient
1 small Onion; chopped
3 Green onions; chopped
¼ pounds Mushrooms (fresh); chopped
3 tablespoons Butter (or marg.); melted
½ cup Soft bread crumbs
2 tablespoons Parsley (fresh); chopped
⅓ cup Butter (or marg.)
⅓ cup All-purpose flour
2⅔ cup Milk
⅓ cup Dry white wine
½ Lemon; juice of
6 Catfish fillets (7-9 oz. ea)
½ pounds Shrimp (med.); cooked,peeled
¾ cup Swiss cheese; shredded (3oz)
Paprika
2 Egg yolks
½ teaspoon Dry mustard
dash Red pepper

Directions

SAUCE

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 ½ 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 ½ 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.

SOURCE: Country Cooking published by Mississippi Farm Bureau Women, 1987. Contributed by Evelyn Roughton Typed for you by Nancy Coleman Submitted By NANCY COLEMAN On 12-02-94

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