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 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
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 429 (77%)|
|Amt Per Serving||% DV|
|Total Fat 47.7g||64 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 204.1mg||63 %|
|Sodium 438.9mg||15 %|
|Potassium 610.7mg||16 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 19.6g|
|Protein 14.3g||20 %|
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Calories per serving: 558
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