I can't remember where I first found this recipe, but it's another great one using Port.
- 2 cups port wine
- 1/2 pound unsalted butter, cut into pieces
- salt and freshly ground pepper
- 6 tablespoons olive oil
- 2 pounds medium-sized shrimp, peeled and de-veined
- 3 tablespoons thyme leaves ( picked off the stems )
- 3 tablespoons shallots, peeled and chopped
- 2 pounds flat leaf spinach, cleaned
- 1 clove garlic, peeled
Add the port wine to a saucepot and place over medium high heat. When the port begins bubbling, reduce the heat to medium and let the port simmer until it is reduced by half. Lower the heat and whisk in the butter in pieces, fully incorporating each addition before adding more. Season to taste with salt and pepper, and set aside.
While the port is reducing, add the olive oil to a sauté pan and place over medium high heat. When hot, add the shrimp and sauté until translucent and firm, turning once, cooking for about two minutes total. Add the thyme and shallots to the pan, and baste the shrimp with the seasoned pan juices. Baste and cook shrimp for another minute. Transfer shrimp to a platter.
Pierce the clove of garlic with the tines of a fork. Add the spinach to the sauté pan used for the shrimp, season with salt and pepper, and stir continuously with the fork holding the garlic until the spinach is wilted and tender. Remove from heat, and reserve in warm pan.
Mound equal portions of the spinach on six warm dinner plates. Top each mound of spinach with equal portions of shrimp. Drizzle sauce around the spinach and serve immediately.