Tie the peppercorns and dry herbs together in a little bundle of cheesecloth. Combine the liquids in a saucepot and bring to a boil. Add the vegetables and the herb bundle, and simmer together 20 to 25 minutes. Strain the court bouillon into a pot. Bring court bouillon, add additional water if necessary, to a boil and add the shrimp. Cook the shrimp until pink and just firm. Drain and rinse under cool water. Peel shrimp and serve with Beurre Blanc. Yield: Serves 4 Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Posted to MC-Recipe Digest V1 #368 Recipe by: TVFN:ELECTION NIGHT SPECIAL SHOW #EN0096 From: owner-mc-recipe Date: Sat, 11 Jan 1997 18:00:38 -0800 (PST)
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|Serving Size: 1 Serving (681g)|
|Recipe Makes: 4|
|Calories from Fat: 39 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 340.5mg||105 %|
|Sodium 403.5mg||14 %|
|Potassium 761.3mg||20 %|
|Total Carbohydrate 17.2g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 13.8g|
|Protein 47.2g||67 %|
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Calories per serving: 336
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