Prawns With Cilantro-Ginger-Lime Butter

Recipe Ingredients

1 cup	198g / 7oz	Butter - softened
1		Chopped fresh cilantro - stems removed
2 teaspoons	10ml	Minced fresh ginger
2 teaspoons	10ml	Minced garlic
4		Limes - divided
2		Red bell peppers - julienne
36		Black tiger prawns - peeled
		Deveined
1/2 cup	118ml	Dry white wine - optional
		Salt and pepper - to taste
3 cups	711ml	Fresh spinach - julienne

Recipe 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 julienne spinach for each serving, drizzling the butter over the top to wilt the spinach. Garnish with lime wedges.

Source:
Tina Kanagaratnam

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