Flounder with Shrimp Stufffing

 Stuffing:

6 Tbsp butter, cubed

1 small onion, finely chopped

1/4 cup finely chopped celery

1/4 cup finely chopped green pepper

1 lb uncooked shrimp, peeled, deveined and chopped

1/4 cup beef broth

1 tsp deceed pimientos, drained

1 tsp Worcestershire sauce

1/2 tsp dill weed

1/2 tsp minced chives

1/8 tsp salt

1/8 tsp cayenne pepper

1 1/2 cups soft bread crumbs 

Fish:

6 flounder fillets (3 oz each)

5 Tbsp butter, melted

2 Tbsp lemon juice

1 tsp minced fresh parsley

1/2 tsp paprika

 salt and pepper to taste

1.  Preheat oven to 375 degrees.  In a large skillet, melt butter.  Add onion, celery and green pepper; saute until tender.  Add shrimp; cook and stir until shrimp turn pink.  Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through.  Remove from heat; stir in bread crumbs.

2.  Spoon about 1/2 cup stuffing onto each fillet; roll up.  Place seam side down in a greased 13x9 inch baking dish.  Drizzle with butter and lemon juice.  Sprinkle with seasonings.  Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.

*Serve with rice and asparagus