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Shrimp-stuffed Flounder

4 oz. baby Shrimp (cooked)
1 egg (slightly beaten)
1/2 cup 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.

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