Recipe - Prawns With Cilantro-Ginger-Lime Butter

Stephen Ceideburg
1 cup Butter, softened
1 bn Chopped fresh cilantro,
stems removed
2 teaspoon Minced fresh ginger
2 teaspoon Minced garlic
4 Limes, divided
2 Red bell peppers, julienned
36 Black tiger prawns, peeled
and deveined
One half cup Dry white wine, optional
Salt and pepper, to taste
3 cup 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 cilantrobutter 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 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini