2 - 4 fillets boneless, skinless catfish
1 small pkg frozen, cooked and peeled shrimp
1 can shrimp soup
small can evaporated milk
juice from 2 lemons
3/4 stick butter
1/3 cup onions, diced
1/3 cup cucumber, diced
1/4 - 1/2 tsp dill weed
salt and pepper to taste

Melt 1 stick butter. Add lemon juice. Place fish in Pyrex baking dish. Salt and pepper. Cover and refrigerate for one hour.

Bake covered at 350°F for 20 minutes. Uncover and cook an additional 5 minutes. While baking, in small saucepan, sauté onions and cucumbers in 1/4 stick butter. Add dill weed, washed and drained shrimp, milk and soup. Heat, but do not boil. Remove fish to plate and cover with soup mixture.