5 jumbo shrimp, shelled, deveined, cut in sm. pieces
1/3 c. diced onion
1/3 c. finely chopped celery
1 tbsp. butter
3/4 c. prepared stuffing mix
1 egg, lightly beaten
4 med. -size flounder fillets

SAUCE:

2 tbsp. butter
3 tbsp. flour
1/2 c. water
1 chicken bouillon cube
1/4 tsp. salt
1/2 c. white wine
1/4 c. thinly sliced fresh mushrooms
Paprika

Saute onion and celery in butter until tender. Add shrimp and continue cooking for 2 or 3 minutes until shrimp turns pinkish. Remove from heat. Add stuffing and beaten egg. Mix well. Spread equal amounts on top of fillets, and roll, starting with smaller end. Lay each rolled fillet on its flap so that it does not come apart.

To prepare sauce: melt 2 tablespoons butter in a small saucepan. Stir in flour. Add 1/2 cup water and stir constantly over low heat until mixture thickens. Add the remaining ingredients and continue cooking for 3 to 4 minutes. Pour over fillets, sprinkle with paprika. Bake in a preheated 350 degree oven for about 25 minutes. Yield: stuffed fillets for 2.