Curry-Ginger Shrimp

Ingredients

• 10 ounce baby spinach fresh
• 0.3 cup butter divided
• 6 cups rice hot cooked
• 1 tablespoon curry powder 
• 0.3 cup cooking wine dry white
• 2 tablespoons ginger fresh minced
• 6 large to 8 garlic cloves minced
• 4  green onions chopped
• 0.5 teaspoon hot sauce 
• 0.3 cup vegetable oil; peanut oil preferred divided
• 0.3 teaspoon pepper 
• 0.8 cup port wine divided
• 2 teaspoons red wine vinegar 
• 1 teaspoon salt divided
• 3 pounds shrimp fresh unpeeled
• 1 cup water 
• 0.5 cup whipping cream 

Equipment

• frying pan

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.
4. Add shrimp, 1/2 teaspoon salt, and pepper; saut 6 to 8 minutes or just until shrimp turn pink.
5. Remove from skillet, and keep warm.
6. Add green onions, curry, and hot sauce to skillet; saut 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.
7. Add shrimp; cook until heated.
8. Saut spinach in remaining hot oil 1 minute; sprinkle with remaining salt.
9. Serve with shrimp mixture and hot cooked rice.