This is a wonderful dish to make when you have company coming over for dinner. It’s easy, elegant, and most importantly… tastes delicious! It can be whipped up in no time, with minimal effort.

It’s important to use Filet of Sole because it is thin enough to successfully wrap the shrimp stuffing inside and end up with the perfect portion size. Filet of Sole is usually always available and it’s one of the less expensive fishes.  

For 2 servings (but easily doubled)

INGREDIENTS
1 Tbsp Olive Oil or Butter
1 small stalk of Celery, small dice
1 small Shallot, small diced
6 large Shrimp, peeled, deveined & diced small
1 Tbsp fresh Parsley, chopped
1 Tbsp Bread Crumbs
Salt & Pepper
4 long thin pieces of Filet of Soul

For Sauce:
1 can Shrimp Bisque
2 Tbsp Sherry
a little Water or Milk of your choice, to thin Bisque to desired consistency

METHOD
Place the olive oil in a small saute pan over medium heat.
Add in the celery and shallot.
Saute for about a minute, and add in the diced shrimp and continue to cook for another minute or two until the shrimp is pink.
Remove from heat and stir in the bread crumbs and 1 Tbsp of the shrimp bisque to the mixture.
Add a little salt and pepper.
Set aside.
Preheat the oven to 350 degrees.
Place a little olive oil in baking dish and set aside.
Place 2 pieces of the filet of sole in a cross shape on your work surface or cutting board with the underside facing up.
Place half of the shrimp stuffing in the middle of the filet of sole and pull the four ends up to make a mound.
Carefully pick up the filet of sole and place end sides down on your prepared baking dish.
Repeat process with the other two pieces of sole.
Top each serving of the sole with a little Italian Seasoning or a little salt and pepper.
Place in oven and bake for about 15 to 20 minutes.
Since the stuffing is already cooked, you just need to be sure the filet of sole is cooked.
While the fish is in the oven you can prepare the sauce.
Heat the Shrimp Bisque in a small saucepan over medium heat.
Stir in the Sherry.
If you want the sauce a little thinner, just add in some water or milk of your choice.
Keep on low heat until the fish is done cooking.
Place fish on plate and top with Sauce.
Enjoy!

INGREDIENTS
1 Artichoke
2 Tbsp Butter
2 Tbsp Olive Oil
1 small Onion, chopped fine
2 stalks Celery, chopped fine
1/4 Red Bell Pepper, chopped fine
2 cloves garlic, chopped fine
¼ cup White Wine
1 cup Corn (fresh off the cob is best, but frozen or canned is fine)
1/2 lb. raw Shrimp, chopped fine
1 Tbsp fresh Parsley, chopped fine
1/3 cup Bread Crumbs
1/3 cup Parmesan Cheese
1/4 cup Cheddar or Jack Cheese, shredded
Salt and Pepper, to taste
Crushed Red Pepper, optional

METHOD
Cut the artichoke straight across the top about 1 inch from the highest point.  Trim other pointy artichoke leave tips with scissors and cut bottom stem so the artichoke will sit level.  Place artichoke in a large pot covered with water (I like to add some lemon in mine to keep the artichoke color bright). Boil for about 25 to 30 minutes, or until the artichoke is tender.  Remove from pot and turn upside down so water drains out.  Allow to cool.

Meanwhile, you can prepare the stuffing.

In a large sauté pan place the butter and olive oil.  Over medium heat add the onion, celery and red bell pepper. Cook until translucent, 4 minutes or so.   Add in the garlic, white wine, corn and shrimp.  Continue to cook for another few minutes, or until shrimp is pink.  Turn heat off and add fresh parsley, bread crumbs, and cheeses.  Stir lightly to incorporate cheese.  Add in salt and pepper to taste.  Add crushed red pepper, if desired.  Sometimes I will add a little Italian Seasoning, or a dash of Thyme. It’s up to you.

Now the stuffing is complete let’s get back to that artichoke…

Now that the artichoke is cool, you can remove the choke.  Place your artichoke in a large oven safe bowl or baking dish.  Place the stuffing in between the leaves and all around the layers, so that when you are eating it you will be able to scoop up the stuffing with the leaves.  Continue to do this until all the leaves/layers are full.  Place the remainder of the stuffing in the center of the artichoke.  Put a little Parmesan cheese on top and bake in the oven for about 20 minutes.  Serve right away.

If you dare ~ this is really delicious served with a hollandaise dipping sauce.