Beaufort Stuffed Flounder

2 cups cooked shrimp or crab
2 eggs
1 cup whipping cream
2 Tbsp. Butter
1/2 cup chopped mushrooms
2 tsp chives
1 Tbsp flour
salt and paprika
4 Tbsp sherry
2 limes
3 to 4 lbs flounder, trout or snapper

Mix shrimp (crab) egg and 1/2 cup cream together. Melt butter, add mushrooms and chives.  Saute until soft; add flour and cook until bubbly. Add shrimp, egg and cream mixture.  Stuff in flounder.
Pour remaining cream (1/2 cup) over top.  Sprinkle with salt and paprika.  Add sherry and bake
at 350' for 45 minutes.  Garnish with 2 limes, quartered.

Partner with fresh crocked neck yellow squash, sauted lightly with onions, salt and pepper.
And rice.  And a tall iced glass of sweet tea.  On the porch.