6 serving size pieces fillet of sole
3 tbsp. butter
3 tbsp. flour
1 c. light cream
1/2 c. milk
1 c. shredded mild cheddar cheese
3 dashes Tabasco (optional)
1 1/2 c. salad shrimp
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. parsley flakes

Wash and dry fillets. Melt butter over medium heat; stir in flour, cooking until well blended and bubbly. Remove from heat and gradually stir in cream, then milk. Cook over medium heat until sauce thickens and comes to a boil. Add cheese, stirring until melted. Blend in Tabasco.

Chop shrimp, reserving 6-12 for garnish. In mixing bowl combine chopped shrimp, salt, pepper, and parsley flakes. Blend in 3 tablespoons of prepared sauce. Spoon shrimp mixture evenly across center of each fillet. Fold ends of each fillet over stuffing.

Place fillets seam-side down in buttered baking dish. Pour remaining sauce evenly over top of fillets. Bake at 350 degrees for 30 minutes or until fish flakes easily and sauce is lightly browned. Place on platter with all sauce and put a couple shrimp on each fillet. Serve.