Skewered Shrimp and Sole

Name: Skewered Shrimp and Sole
Yield: 6 portions
Ingredients: Salt and freshly ground black pepper, to taste; 4 cucumbers, peeled; Salt and freshly ground black pepper, to taste; 4 tablespoons (½ stick) unsalted butter; Chopped fresh dill, to taste; 24 asparagus tips, blanched; 18 medium-size raw shrimp, shelled and deveined; 2 limes, thinly sliced; 18 medium-size raw shrimp, shelled and deveined; 18 medium-size raw shrimp, shelled and deveined; 6 fillets of flounder or sole (about 3 pounds total); 6 fillets of flounder or sole (about 3 pounds total)

Preparation info

6
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

6 fillets of flounder or sole (about 3 pounds total)
18 medium-size raw shrimp, shelled and

Main course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F.
Weave the sole fillets lengthwise onto wooden skewers, threading a shrimp between each fold of the sole, 3 to a skewer.
Center each sole skewer on a large piece of aluminum foil and wedge the asparagus tips between