- 3 tablespoons olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 1 tablespoon minced garlic
- 1/2 pound (1 generous cup) peeled medium shrimp, cut in thirds
- 2 tablespoons plus 1 teaspoon Emeril's Creole Seasoning 
- 1/2 teaspoon salt
- 3 turns freshly ground black pepper
- 1/2 cup Shrimp Stock 
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/2 cup bread crumbs
- 4 whole flounder (1 to 1 1/4 pounds each), skin on, headless, boned, cleaned, split down the center of the belly, and ready to be stuffed
- 2 cups Sauce Piquante 
- 1/4 cup coarsely grated fresh Parmesan cheese
- Preheat the oven to 400?F.
- Heat 2 tablespoons of the oil in a large skillet over high heat. Add the onions, green onions, celery, bell peppers, and garlic and stir-fry for 1 minute. Add the shrimp, sprinkle them with 1 teaspoon Creole Seasoning and stir-fry for 1 minute. Sprinkle with salt and pepper, and stir in the stock, Worcestershire, and hot pepper sauce. Bring to a boil and cook for 2 minutes. Remove from the heat. Stir in the bread crumbs until thoroughly incorporated. Makes 2 cups stuffing.
- Spread the remaining 1 tablespoon oil on a baking sheet, rub the flounder in the oil, and place belly-up on the sheet. Open the flaps to expose the insides of the fish, and using the remaining Creole Seasoning, sprinkle 1 teaspoon all over the inside of each flounder. Stuff each with 1/2 cup of the stuffing and replace the flaps. Bake until brown and juicy, for about 18 minutes.
- While the fish are baking, prepare the Sauce Piquante.
- To serve, place a whole stuffed flounder on each of 4 dinner plates and spoon 1/2 cup of the Sauce Piquante over each. Sprinkle each fish with 1 tablespoon Parmesan.
- Note: Remove the crusts from a dense, homemade-type white bread, and crumb 3 or 4 slices at a time in a food processor or blender. Store in an airtight container at room temperature for up to 3 days.