Caribbean and African Cooking: King Prawns in Wine, Ginger and Spinach

This dish is created of jumbo shrimp (known as king prawns in Britain) in wine, ginger and spinach.

Serves 6

2 lbs raw jumbo shrimps,
peeled lemon juice
4 cloves garlic, crushed 2 tbsp butter 2 tbsp olive oil 10 shallots or 1 large onion, sliced
6 medium tomatoes, peeled and chopped
3 small slices fresh ginger
1 1/4 cups white wine 1/2 cup stock or water
2 bay leaves
1 tbsp Worcestershire
sauce 1 tbsp milk 1 tbsp brown sugar 1/2 lb fresh spinach, finely
sliced

Shell the jumbo shrimps and slit the backs slightly, to remove the vein. Rinse lightly in cold water, drain and squeeze lemon juice over them and rub with half of the garlic. Cook the shrimps lightly in the butter, then set aside. Add the oil and saute the shallots or onions until soft. Mix in the tomatoes and ginger, cook for 5-10 minutes then add the white wine, stock and the rest of the ingredients. Stir well and simmer for 20 minutes, adding a little water, if necessary. Serve with cornbread or rice.