6 Tbsp. butter, cubed                        
1 small onion, finely chopped
¼ cup finely chopped celery             
¼ cup finely chopped green pepper
1 lb. uncooked NC shrimp, peeled, deveined and chopped                      
¼ cup beef broth
1 tsp. diced pimientos, drained         
1 tsp. Worcestershire sauce
½ tsp. dill weed                            
½ tsp. minced chives
1/8 tsp. salt                                        
1/8 tsp. cayenne pepper
1 ½ cups soft breadcrumbs


6 flounder fillets (3 oz. each)              
5 Tbsp. butter, melted
2 Tbsp. lemon juice                       
1 tsp. minced fresh parsley
½ tsp. paprika                              
Salt and pepper to taste


In a large skillet, melt butter. Add the onion, celery and green pepper; sauté until tender.

Add shrimp; cook and stir until shrimp turn pink. Add the broth, pimientos,

Worcestershire sauce, dill, chives, salt and cayenne; heat through.

Remove from the heat; stir in breadcrumbs.    

Spoon about ½ cup stuffing onto each fillet; roll up.

Place seam side down in a greased 13 X 9 inch baking dish.

Drizzle with butter and lemon juice. Sprinkle with seasonings.  

 Bake, uncovered, at 375 degrees for 20-25 minutes or until fish flakes easily with a fork.

Recipe courtesy of Locals Seafood in Raleigh, NC.