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Bring 5 quarts of water to a boil in a 10 to 12 quart pot. Squeeze lemon juice into water, then add the halves. Add onions, garlic salt & spice bundle. Reduce heat to a simmer; cover and cook 10 minutes.
Add potatoes to pot; return liquid to a boil. Reduce heat; simmer, covered, until potatoes are almost tender, 15 to 20 minute.
Add corn; continue cooking 5 minutes more.
Remove from heat. Stir in shrimp, submerging them completely. Cover, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a glass measuring cup; drain the rest in a large colander, discarding liquid.
Divide reserved broth among small bowls for dipping. Transfer shrimp and vegetables to a large platter.
Everyday Cooking
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Serving Size: 1 Serving (532g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 630 | ||
Calories from Fat: 60 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 0mg | 0 % | |
Sodium 59.1mg | 2 % | |
Potassium 1245.1mg | 33 % | |
Total Carbohydrate 132.4g | 39 % | |
Dietary Fiber 14g | 56 % | |
Sugars, other 118.4g | ||
Protein 16.6g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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