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Shrimp-Stuffed Baked Pike

  • 8servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9, C, D, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 pounds pike -- (up to 5 pounds),

  3. -- cleaned and boned,

  4. 3/4 teaspoon salt

  5. 3/4 teaspoon white pepper

  6. 3/4 teaspoon paprika

  7. 1/4 teaspoon ginger

  8. 2 cups chopped tomatoes -- preferably fresh

  9. 1 cup water or clam juice

  10. 1/2 cup chopped onion

  11. 3 cloves

  12. 1 bay leaf

  13. 1/2 teaspoon sugar --

  14. 3 tablespoons sweet butter

  15. 2 tablespoons flour

  16. 4 strips lean bacon

  17. **SHRIMP STUFFING**

  18. 1 pound cooked shrimp -- shelled & deveined

  19. 1 small can mushrooms -- drained and chopped

  20. 1 small jar capers -- drained

  21. 2 tablespoons fresh lemon juice

  22. 1 handful bread crumbs

Instructions Jump to Ingredients ↑

  1. Season fish inside and out with salt, pepper, paprika, and ginger..

  2. Stuff opening with Shrimp Stuffing; sew opening closed.

  3. Cook together tomatoes, water, onion, cloves, bay leaf and sugar in medium-size saucepan 20 minutes.

  4. Melt butter; blend in flour and cook, stirring, over low heat until thick and smooth.

  5. Mix butter-flour with tomato mixture; cook 10 minutes, then strain.

  6. Place fish in shallow roasting pan; lay bacon over fish and top with half the tomato sauce.

  7. Bake in preheated 325 F. oven about 1 hour, or until fish is done, basting often during baking.

  8. Serve the remaining sauce with fish.

  9. Shrimp Stuffing: Mix together all ingredients. (If mixture seems a bit dry, moisten with juice from mushrooms.)

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