Shrimp-Stuffed Catfish
2 cups shrimp, cooked and peeled
2 eggs
1 cup light cream
1/2 cup cooking sherry
1 cup chopped scallions
2 tablespoons chopped fresh parsley
1/2 cup chopped mushrooms
Salt and pepper, to taste
Paprika, to taste
12 large catfish fillets
Lemon wedges
Fresh parsley
Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley,
mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch
baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F
for 45 minutes.
Serve with lemon wedges and parsley.
Yields 6 servings.