Directions:
- Rinse the shrimp before cooking.
- Put all the court bouillon ingredients into a large stainless-steel saucepan. Bring to a boil, then cover and cook 10 to 15 minutes, at a gentle boil.
- Add the shriimp all at once, stir to mix them into the broth, and bring it back to a boil over high heat. Cove the pan and cook for only 10 seconds, then remove from the heat. Let the shrimp cool in the covered pan of broth to lukewarm.
- To serve family-style, turn both the shrimp and court bouillon, while still warm, into a large seving bowl. Into the meled butter stir fresh lemon juice, cracked black pepper, and pinches of salt, to taste. Provide everyone with a bowl for shrimp shells and a nearby ramekin of flavored butter.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.35 Kcal (1789 kJ) | ||
| Calories from fat | 199.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.21g | 34% | |
|---|---|---|---|
| Cholesterol | 66.29mg | 22% | |
| Sodium | 1908.41mg | 80% | |
| Potassium | 251.92mg | 5% | |
| Total Carbs | 39.14g | 13% | |
| Sugars | 3.12g | 12% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 9.68g | 19% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.2mg | 7% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 103.66 Kcal (434 kJ) | ||
| Calories from fat | 48.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.39g | 34% | |
|---|---|---|---|
| Cholesterol | 16.08mg | 22% | |
| Sodium | 462.92mg | 80% | |
| Potassium | 61.11mg | 5% | |
| Total Carbs | 9.49g | 13% | |
| Sugars | 0.76g | 12% | |
| Dietary Fiber | 0.62g | 10% | |
| Protein | 2.35g | 19% | |
| Vitamin C | 1.4mg | 10% | |
| Iron | 0.3mg | 7% | |
| Calcium | 17.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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