Preheat oven to 190°C/375°C.
Remove skin from thighs and set aside.
Chop thigh meat fine and put in a glass bowl. Add onion, shrimp, tomato paste, egg and condensed milk. Mix well.
Stuff reserved skins and wrap in plastic, then in aluminum foil. Seal tightly at both ends.
Cook in boiling water 20 minutes. Reserve.
Remove from wrapping and put in an ovenproof dish.
Cover with cream of mushroom soup and sprinkle with seasoned breadcrumbs.
Bake 15 minutes at 190°C/375°C.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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