Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 375 F. OVEN

1. PREPARE ONE RECIPE CREOLE SAUCE (RECIPE NO. O00500). SET ASIDE FOR USE IN STEP 8. KEEP SAUCE HOT.

2. SAUTE CELERY AND ONIONS IN BUTTER OR MARGARINE UNTIL TENDER.

3. COMBINE CRACKER CRUMBS, PEPPER, AND THYME; ADD TO VEGETABLE-CRUMB MIXTURE. ADD SHRIMP TO VEGETABLE-CRUMB MIXTURE.

4. ADD WATER TO VEGETABLE-CRUMB-SHRIMP MIXTURE; TOSS MIXTURE BUT DO NOT PACK.

5. SEPARATE FILLETS (ABOUT 4 3/4 OZ EACH). PLACE 1/4 CUP (1-NO. 16 SCOOP) VEGETABLE-CRUMB-SHRIMP MIXTURE ON EACH FILLET; ROLL FILLETS USING TOOTHPICKS TO HOLD TOGETHER.

6. PLACE 25 ROLLED FILLETS IN EACH GREASED PAN, IN ROWS 3 BY 8.

7. BAKE 20 MINUTES. REMOVE FROM OVEN.

8. COVER FISH IN EACH PAN WITH 4 LB 7 OZ (2 QT) HOT CREOLE SAUCE.

9. BAKE 5 TO 10 MINUTES OR UNTIL THOROUGHLY HEATED.

NOTE:

1. IN STEP 2, 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY, AND 1 LB 11 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS.

NOTE:

2. IN STEP 5, OTHER FISH FILLETS MAY BE USED.

SERVING SIZE: 4 1/2 OZ F

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.