Calypso Shrimp

  • 2 ounces butter
  • 12 green onions,1/4 inch diced
  • 1 teaspoon fresh ginger, peeled and grated
  • 16 large shrimp, peeled and deveined
  • 1/2 cup white wine
  • 1 cup white wine butter sauce (see recipe below)
  • 1 pound fresh baby spinach

White wine butter sauce

  • 8 ounces butter
  • 2 sticks celery, 1 inch diced
  • 2 plum tomatoes, each cut into 4
  • 1 small onion, 1 inch diced
  • 4 stems fresh basil
  • 4 stems fresh parsley
  • 1 cup white wine
  • 4 cups vegetable stock (box type)

Place the butter into a large sauté pan with the green onions and ginger and cook slightly until soft. Add the shrimp and continue cooking until the shrimp are translucent. Add the wine and the white wine butter sauce and bring to the boil. At this stage, remove the shrimp and keep warm.

Reduce the sauce just until it coats the back of a spoon. Place the shrimp back into the pan and warm the shrimp slightly.

Bring 1 cup of salted water to the boil and place the spinach into the pot and cook just until wilted. Strain into a colander and drain well until all the water leaves the spinach.

Divide the spinach equally onto 4 plates. Top with the shrimp and sauce. Serve immediately.

White wine butter sauce

In a pot, add the vegetable stock and white wine. Add the celery, onion, tomatoes, basil and parsley. Bring to the boil. Skim the top and turn down the heat to a simmer, until the liquid has reduced by half.

Take off the heat and leave to cool slightly, approximately 10 minutes. Dice the butter into 1 inch cubes and add slowly to the pan. The butter must be cold. Keeping the pan off the heat, whisk in the butter.

When melted, use a hand blender to blend all the ingredients together. Pour the mixture through a fine strainer.

Leave the sauce in a warm place, but do not put back on the heat as the sauce will split. Season to taste.