1/2 c. finely chopped onion
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
9 tbsp. butter
1/2 lb. shelled shrimp, cooked and chopped
1 c. dry bread crumbs
1 tbsp. chopped pimento
1 tsp. seafood seasoning
2 tsp. Worcestershire sauce
1/4 c. paprika
1/4 c. dry sherry
2 lbs. flounder
2 tbsp. lemon juice
Salt and pepper
Chopped parsley

Cook onion, celery, and green pepper in 6 tablespoons butter until soft. Combine with shrimp, bread crumbs, pimento, seafood seasoning, Worcestershire sauce, paprika, and sherry. Cut fish into 12 pieces; place 6 in greased, shallow baking pan. Divide stuffing among 6 pieces. If desired, make slash in center of each remaining fillet. Place on top of stuffing. Melt remaining 3 tablespoons butter. Combine with lemon juice. Spoon over fish. Sprinkle lightly with salt and pepper. Bake at 350 degrees for 25 to 30 minutes or until fish flakes. Garnish with parsley. 6 servings.