1. In 4-quart saucepan over medium heat, melt margarine; add shrimp; cook 3 to 4 minutes until shrimp is opaque and just cooked through. Using slotted spoon, remove shrimp to plate. 2. To drippings in pan add onion and garlic; cook over medium heat 2 to 3 minutes, stirring occasionally until softened. Stir in corn, cream, chicken broth, salt, and pepper. Bring to boil, reduce heat to medium-low; simmer, covered, 5 minutes. 3. Return shrimp to pan; simmer, covered, 2 minutes longer. Remove from heat; process about 3 cups mixture in blender until smooth. Return to saucepan; stir in sherry and nutmeg. 4. If not serving immediately, set aside, covered; reheat, very gently, just to a simmer, taking care not to boil. If desired, serve garnished with dill sprigs. NUTRITION INFO: per serving without garnish: 350 calories (56% from fat), 22 cloves garlic; crushed fat (12 g saturated), 145 mg cholesterol, 550 mg sodium, 25 g carbohydrate (3 g fiber), 13 g protein. % Daily Values: 6% calcium, 8% iron. Formatted and Busted by RecipeLu Posted to recipelu-digest by RecipeLu
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|Serving Size: 1 Serving (523g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 757 (89%)|
|Amt Per Serving||% DV|
|Total Fat 84.1g||112 %|
|Saturated Fat 52.3g||262 %|
|Monounsaturated Fat 24.2g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 284.8mg||88 %|
|Sodium 305.2mg||11 %|
|Potassium 546.4mg||14 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 16.8g|
|Protein 11.7g||17 %|
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Calories per serving: 853
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