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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds unpeeled, large fresh shrimp |
1 cup water |
3/4 cup port wine, divided |
6 to 8 large garlic cloves, minced |
2 tablespoons minced fresh ginger |
2 teaspoons red wine vinegar |
1/4 cup butter or margarine, divided |
1/4 cup peanut oil, divided |
1 teaspoon salt, divided |
1/4 teaspoon pepper |
4 green onions, chopped |
1 tablespoon curry powder |
1/2 teaspoon hot sauce |
1/4 cup dry white wine |
1/2 cup whipping cream |
10 ounce fresh baby spinach |
6 cups hot cooked basmati rice |
Directions:
1. Peel shrimp, and devein, if desired, reserving shells; set shrimp aside. Bring shells and 1 cup water to a boil in a skillet over medium-high heat; boil 20 minutes. Strain stock, reserving 1/2 cup; discard remaining stock and shells.
2. Bring 1/3 cup port wine, garlic, ginger, and vinegar to a boil in a skillet over medium-high heat; boil 5 to 7 minutes or until reduced to 2 tablespoons. Set aside.
3. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, 1/2 teaspoon salt, and pepper; sauté 6 to 8 minutes or just until shrimp turn pink. Remove from skillet, and keep warm.
4. Add green onions, curry, and hot sauce to skillet; sauté over medium-high heat 1 minute. Stir in shrimp stock, remaining port wine, and white wine; cook 8 minutes or until reduced by half. Stir in cream; cook 4 minutes or until reduced by half. Stir in reserved 2 tablespoons wine reduction and remaining butter. Add shrimp; cook until heated.
5. Sauté spinach in remaining hot oil 1 minute; sprinkle with remaining salt. Serve with shrimp mixture and hot cooked rice.
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