Shrimp Stuffed Roll-Ups - cooking recipe

Ingredients

2 c. water
14 fresh or frozen medium shrimp
1 small onion, minced
1 clove garlic, crushed
1/4 c. plus 2 Tbsp. butter, melted and divided
1/4 c. soft breadcrumbs
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. pepper
6 to 8 sole or flounder fillets (about 1 1/2 lb.)
Blender Hollandaise Sauce

Preparation

Bring water to a boil; add shrimp and return to a boil.
Lower heat and simmer, uncovered 3 to 5 minutes.
Drain well.
Rinse shrimp in cold water; peel and devein.
Chop 8 shrimp.
Set aside. Reserve remaining shrimp for garnish.
Saute onion and garlic in 2 tablespoons butter until onion is tender.
Add chopped shrimp, breadcrumbs, parsley, salt and pepper; mix well and remove from heat.
Divide shrimp mixture evenly to spread over fillets.
Roll up each fillet and secure with a wooden pick.
Pour half of remaining butter into a 10 x 6 x 2-inch baking dish.
Arrange fillets in baking dish; brush with remaining butter.
Bake at 350\u00b0 for 25 to 30 minutes or until fish flakes easily when tested with a fork.
Remove fillets to serving dish.
Top with Blender Hollandaise Sauce and garnish with remaining shrimp.