See below ingredients and instructions of the recipe
1 c Butter, softened
1 bn Chopped fresh cilantro,
2 ts Minced fresh ginger
2 ts Minced garlic
4 Limes, divided
2 Red bell peppers, julienned
36 Black tiger prawns, peeled
1/2 c Dry white wine, optional
Salt and pepper, to taste
3 c Fresh spinach, julienned
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