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Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Cook shrimp, uncovered, in boiling water about 2 minutes or until opaque; drain. If using pea pods, in a small amount of lightly salted, boiling water cook the pea pods, covered, for 2 to 3 minutes or until tender. Drain, rinse, and cool. Wrap a pea pod around each shrimp. Secure with a toothpick. Cover and chill for 2 to 24 hours.

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  • For Mustard Cream Sauce, in a small saucepan melt butter or margarine. Stir in the flour. Add the half-and-half or light cream all at once. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat.

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  • Stir sour cream, vinegar, mustard, and pepper into cream mixture. Pour into a small serving bowl; cover and chill for 2 to 24 hours.

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  • To serve, sprinkle sauce with capers. If desired, line a platter with romaine leaves; arrange shrimp on leaves. Makes 12 servings.

Nutrition Facts

93 calories; 6 g total fat; 3 g saturated fat; 77 mg cholesterol; 168 mg sodium. 3 g carbohydrates; 0 g fiber; 8 g protein; 389 IU vitamin a; 6 mg vitamin c; 30 mg calcium; 1 mg iron;

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