4 oz. baby shrimp (cooked)
1 egg (slightly beaten)
1/2 c. skim milk
1 tbsp. butter
1 tsp. chopped chives
2 tsp. flour
2 (8 oz.) flounder fillets
2 tbsp. dry sherry
white pepper and paprika to taste

Mix shrimp, egg, and 1/4 cup milk. Melt butter skillet. Saute chives for 1 minute. Add flour and cook until bubbly. Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half. Fill pocket with shrimp mixture; close with toothpicks. Pour remaining milk and sherry over fish. Sprinkle with seasonings. Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.