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1 lb fillets of sole
1 tsp. salt
1/2 cup thinly sliced mushrooms
2 tbsp. butter or margarine
1 cup dry sherry
2 tsp. instant minced onion
1 tbsp. cornstarch
1/3 cup water
2 tbsp. lemon juice
1 tbsp. snipped parsley
7 oz cleaned raw shrimp, fresh or frozen*
Thaw fillets if frozen. Divide into 4 portions; sprinkle each with 1/4 tsp salt. Cook mushrooms in butter until tender but not brown; stir in sherry and onion. Mix cornstarch and water until smooth; stir into mushroom mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in lemon juice and parsley.
Place 1 portion fish on each of four 14x9" pieces double thickness heavy-duty aluminum foil. Place 1/4 of shrimp on each; turn up foil. Spoon 1/4 of mushroom sauce over shrimp. Wrap securely in foil.
Place foil packets on grill 4" from medium coals. Cook 20 to 25 minutes or until fish flakes easily with fork.
4 servings
*Rinse frozen shrimp under running cold water to remove ice glaze.
1 tsp. salt
1/2 cup thinly sliced mushrooms
2 tbsp. butter or margarine
1 cup dry sherry
2 tsp. instant minced onion
1 tbsp. cornstarch
1/3 cup water
2 tbsp. lemon juice
1 tbsp. snipped parsley
7 oz cleaned raw shrimp, fresh or frozen*
Thaw fillets if frozen. Divide into 4 portions; sprinkle each with 1/4 tsp salt. Cook mushrooms in butter until tender but not brown; stir in sherry and onion. Mix cornstarch and water until smooth; stir into mushroom mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in lemon juice and parsley.
Place 1 portion fish on each of four 14x9" pieces double thickness heavy-duty aluminum foil. Place 1/4 of shrimp on each; turn up foil. Spoon 1/4 of mushroom sauce over shrimp. Wrap securely in foil.
Place foil packets on grill 4" from medium coals. Cook 20 to 25 minutes or until fish flakes easily with fork.
4 servings
*Rinse frozen shrimp under running cold water to remove ice glaze.
