Preheat the oven to 400 degrees 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 saute for 1 minute. Add the shrimp, sprinkle them with 1 teaspoon Creole Seasoning and saute for 1 minute longer. 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 all over the inside of each flounder. Stuff each with 1/2 cup of the stuffing and replace the flaps. Sprinkle each fish with 1 tablespoon parmesan cheese and 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: If you are not able to find flounder in your area substitute for a delicate flavored white flaky fish. In Emeril's Test Kitchen we have used drum, snapper or grouper in lieu of flounder.