| Stripper filets |
Enough to cover the bottom of a flat 2 qt casserole dish |
|
| |
Flour |
|
| 1 can |
Cream of Mushroom Soup |
|
| 1 can |
Cream of Shrimp Soup |
|
| 2 lbs |
Fresh Shrimp |
Peeled and deveined - chopped coarsely |
| |
Mushrooms |
Fresh - chopped |
| 1/2 cup |
Milk |
|
| |
Lemon Juice |
From 1 Lemon |
| 1 |
Bell pepper |
Minced |
| 1/4 cup |
Celery |
Minced |
| 2 tbsp |
Green onion |
Use top and bottom |
| 1 tbsp |
Parsley |
Minced |
| |
Salt and pepper |
To taste |
| |
Worcestershire sauce |
To taste |
Soak filets in milk for 2-3 hours. Shake off excess milk and season fish. Dip filets
in flour to lightly
coat.
Melt butter in skillet over medium heat and lightly brown the fish. When they
are finished frying,
transfer the fish
to a lightly greased Pyrex casserole dish.
Add the bell pepper, celery, and green onions to the skillet
and saute in
the
remaining butter until just tender.
In a bowl combine the soups, milk, lemon juice and Worcestershire sauce. Stir in
the shrimp,
mushrooms, parsley,
and season to taste.
Pour the soup mixture over the fish and bake at 350 degrees for 30-40 minutes
depending on the
thickness of the
filets.
The filets will flake easily with a fork when done.
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