Poach seafood in champagne. Season to taste. Add heavy cream, pepper, garlic, chicken base, dill and red onion. Let reduce till sauce is smooth and creamy. Remove seafood and place on serving dish bordered with rice and garnished with red and green peppers. Top with sauce and garnish with fresh dill sprig.
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|Serving Size: 1 Serving (552g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 208 (30%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 13.9g||69 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 154.1mg||47 %|
|Sodium 403.3mg||14 %|
|Potassium 683mg||18 %|
|Total Carbohydrate 36.4g||11 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 34.9g|
|Protein 22.2g||32 %|
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Calories per serving: 686
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