Boil water in large skillet with salt, peppercorns & parsley; ease in steaks & cover. When water begins to reboil, adjust heat to low; poach fish 5 minutes. Remove from heat & pour off all but 1/2 cup liquid; add sugar & vermouth. Baste fish with mixture; let stand, covered, 5 minutes. Remove fish to heated serving platter. Remove parsley sprigs & peppercorns from remaining liquid & discard. Return liquid to heat & bring to boil. Spoon 1-2 Tbls. hot liquid into half & half to heat it up; pour mixture back into skillet. Heat, beating with wire whisk, until it reduces to about half. Beat in butter, bit by bit. Adjust heat to medium. Wash & pat dry shrimp; add shrimp to sauce, along with dill weed & capers. Season to taste with salt & pepper. Remove from heat; let stand, covered, about 5 minutes, until shrimp are heated. Spoon sauce over fish; serve immediately with fresh cooked vegetables as garnish. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip