Shrimp and Crab Stuffed Flounder

Ingredients

• 2 tablespoons butter 
• 4.5 ounce mushrooms drained sliced canned
• 0.3 cup chicken broth 
• 21.5 ounce cream of mushroom soup canned
• 0.5 pound crab meat cooked
• 6 ounce fillets flounder 
• 2 tablespoons parsley fresh minced
• 0.3 teaspoon ground pepper black
• 1 cup onion chopped
• 0.3 teaspoon paprika 
• 0.5 teaspoon salt 
• 0.7 cup cheddar cheese shredded
• 9 ounce shrimp drained canned
• 2 tablespoons water 

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan
• toothpicks
• aluminum foil

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish and set aside.
2. In a saucepan over medium heat, melt butter and saute onion, shrimp, and mushrooms until onion is tender. Stir in crabmeat, salt, pepper, and paprika; heat through.
3. Spoon the shrimp and crab mixture onto each flounder filet.
4. Roll the filet up and fasten with toothpicks.
5. Place rolled filets in prepared baking dish.
6. In a small bowl, whisk together soup, chicken broth, and water until smooth.
7. Pour over the filets.
8. Sprinkle cheese over the top.
9. Cover the baking dish with aluminum foil and bake in preheated oven for 30 minutes.
10. Remove from oven and remove foil.
11. Sprinkle the parsley over the top of the filets. Return the dish to the oven and bake uncovered for an additional 5 minutes or until fish flakes easily with a fork.