Preparation:
Melt butter in small skillet; add celery and onion; saute 5 minutes. Drain and rinse shrimp. Reserve 1/4 cup shrimp for sauce. Finely chop remaining shrimp; combine with celery and onion. Stir in bread crumbs, egg, omelet and souffle seasoning, and cayenne pepper; mix well. Place a heaping tablespoon of stuffing on each fillet; roll tightly and fasten with a toothpick, if necessary. Place in a 2 quart, shallow baking dish; cover and bake at 350 degrees for 30 to 40 minutes, or until fish flakes with a fork. In small saucepan, combine cheese soup base, water, milk, parsley and nutmeg; mix well. Heat until boiling, stirring constantly; reduce heat and simmer one minute. Serve sauce over fish. NOTE: Sauce thickens upon standing. Makes 6 servings.
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