Stuffed Flounder With Mushroom Cream Sauce

• 1/2 cup chopped onion
• 1 6 oz. can of shrimp - rinse and drain or use cut up fresh shrimp in equivalent measurement
• 1 8 oz. can sliced mushrooms
• 1 tablespoon butter
• 1 6 oz. can lump crab meat, drained
• 1-2 lbs. flounder fillets
• 1/2 teaspoon salt and pepper
• 1/4 teaspoon paprika
• 1 8 oz. can condensed cream of mushroom soup
• 1/4 cup chicken broth
• 1 tablespoon water
• 1/3 cup chopped cheddar cheese
• 1 tbs parsley
• -Rice (cooked) wild, brown, white or mixture

1. In a medium sauce pan, saute onions, shrimp and mushrooms over medium heat in butter for 5 minutes. Add crab meat
2. and continue to cook for 5 minutes. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets. Roll up and fasten with toothpick. Place
3. in a greased 9X13 baking dish.
4. In a small mixing bowl, combine the soup, broth and water until smooth. Pour over fillets.
5. Sprinkle with cheese. Cover and bake at 400 for 25-30 minutes (or less
6. depending on preference). Sprinkle with parsley (and more cheese if desired) and return to oven uncovered for 5 minutes. Serve over rice or alone.

onion, shrimp, mushrooms, butter, lump crab meat, flounder fillets, salt, paprika, condensed cream, chicken broth, water, cheddar cheese, parsley

Taken from www.epicurious.com/recipes/member/views/stuffed-flounder-with-mushroom-cream-sauce-1201084 (may not work)