| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Fish | 6 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | c | Butter, softened |
| 1 | bn | Chopped fresh cilantro, stems removed |
| 2 | ts | Minced fresh ginger |
| 2 | ts | Minced garlic |
| 4 | Limes, divided | |
| 2 | Red bell peppers, julienned | |
| 36 | Black tiger prawns, peeled and deveined | |
| 1/2 | c | Dry white wine, optional |
| Salt and pepper, to taste | ||
| 3 | c | Fresh spinach, julienned |
INSTRUCTIONS
In the bowl of a food processor, combine butter, cilantro, ginger and garlic. Process until smooth. Add the juice of 3 limes and mix well. Saute bell peppers and prawns in the cilantro-butter mixture over medium heat. The wine may be added at this point. (It helps keep the butter from scorching and makes a smoother sauce.) Cook until prawns are pink and just barely done. Season with salt and pepper. Serve on 1/2 cup of julienned spinach for each serving, drizzling the butter over the top to wilt the spinach. Garnish with lime wedges. From Silverwater Cafe, Port Townsend Wash. From the Oregonian FOODday, 1/5/93. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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