Curry-Ginger Shrimp

• 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

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; saute 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; saute 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. Saute spinach in remaining hot oil 1 minute; sprinkle with remaining salt. Serve with shrimp mixture and hot cooked rice.

fresh shrimp, water, port wine, garlic, fresh ginger, red wine vinegar, butter, peanut oil, salt, pepper, green onions, curry powder, hot sauce, white wine, whipping cream, baby spinach, basmati rice

Taken from www.myrecipes.com/recipe/curry-ginger-shrimp (may not work)