Recipe by Marilyn
"Really nice dish for company. I use fresh Dover Sole. Serve with rice and a fruit garnish."
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4 (6 ounce) fillets
1 (12 ounce) package
frozen spinach souffle
1 (10.75 ounce) can
condensed cream of shrimp soup
cooked salad shrimp
grated Parmesan cheese
I found 12 oz frozen spinch souffle by Stouffers but couldn't find cream of shrimp soup so I used frozen shrimp bisque. Served it for a dinner party and there was not a bite left! So easy to do and delicious, too!
While this dish tasted good, it was a huge mess. The spinach souffle paired with the condensed soup ran all over the dish making it impossible to serve nicely.
When I first tried this recipe I E-mailed the staff to let them know how awesome it was. My entire family, including a 12 year old LOVED it. The next time I made it I served it to company and it was a hit. Lili Osborne
It was extremely flavorful and was a lighter dish than I had expected. My mother was over for dinner and just praised it up and down. I could not find any of the spinach souflet so I used frozen creamed spinach.
Very good and easy to make. There were no leftovers. I could not find cream of shrimp, so I used canned crab bisque.
Quick, easy and your guests will rave - don't share the recipe and you'll be the talk of the neighborhood!
This turns out looking like a restaurant dish! It's very pretty when served. I couldn't find spinach souffle so I used frozen creamed spinach cut up in pieces. Very easy and quick to prepare. Although my kids didn't eat large quantities they did eat it. I will probably make again.
I do not believe in rating the original dish with less than five stars if you make substitutions. I gave this five, and would have gone higher, because I had to substitute Swai for the Sole. First time we'd ever had Swai but we live in a very remote area and choices are quite limited. Even w/the Swai, a delicious, delicate filet, it was phenomenal! Didn't change another thing. Thank you for making me look accomplished in the kitchen!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 146
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