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How to make it

  • Preheat oven to 450.
  • Combine celery, onion and green pepper.
  • Melt 8 tablespoons butter in a saucepan and add vegetables.
  • Sprinkle with 1 teaspoon paprika, salt and pepper and cook stirring 5 minutes.
  • Do not overcook.
  • The vegetables must remain crunchy.
  • Finely chop shrimp then add to vegetables.
  • Cook 30 seconds stirring then remove from heat.
  • Add bread crumbs and stir to blend then cool.
  • Place 8 fillets skinned side up on a flat surface and sprinkle lightly with salt and pepper.
  • Spoon equal amounts of filling on each and pat filling to shape it to the fillets.
  • Cover each with another fillet skinned side down.
  • Butter a baking dish large enough to hold the stuffed fish in one layer.
  • Arrange fish and brush with 4 tablespoons of melted butter.
  • Sprinkle remaining paprika through a small sieve over fish.
  • Bake 15 minutes or until fish flakes easily.
  • Serve with sauce.
  • To make sauce melt butter in a saucepan then add flour stirring with a wire whisk.
  • Add paprika and stir.
  • Add two cups of the cream stirring rapidly with the whisk.
  • Cook stirring until well blended then add salt and pepper.
  • Beat yolks lightly and add remaining cream then stir to blend.
  • Add yolk mixture to sauce stirring rapidly.
  • Remove from heat immediately and continue stirring.
  • Add sherry and stir then heat through but do not boil.

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