Shrimp-Stuffed Catfish

2 cups shrimp, cooked and peeled
2 eggs
1 cup light cream
1/2 cup cooking sherry
1 cup chopped scallions
2 tablespoons chopped fresh parsley
1/2 cup chopped mushrooms
Salt and pepper, to taste
Paprika, to taste
12 large catfish fillets
Lemon wedges
Fresh parsley

Finely chop shrimp. Add eggs, cream, sherry, onions, the 2 tablespoons parsley, mushrooms and seasonings. Divide mixture evenly on 6 fillets in a 13 x 9-inch baking dish. Spread out and top with remaining fillets. Bake at 350 degrees F for 45 minutes.

Serve with lemon wedges and parsley.