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Ingredients
- 2 c. dry white wine
- 2 x shallots, chopped
- 3 Tbsp. fresh ginger, chopped
- 1/4 c. butter
- 2 Tbsp. flour
- 1 c. heavy cream
- 1 bag fresh spinach, washed and trimmed Cooked rice for 4 Lobster or possibly shrimp, cooked
Directions
- Bring wine, shallots and ginger to boil. Simmer about 5 min.
- Meanwhile, heat butter and add in flour to make a roux. Add in heavy cream and wine mix. Season with salt and white pepper to taste. After sauce has thickened, gently stir in lobster pcs or possibly shrimp and heat for about 5 min on low heat. Cook fresh spinach for 4 min. Drain and rinse with cool water. Reheat spinach in butter.
- TO SERVE:Place warm rice in center of plates. Arrange 4 small mounds of spinach on the outside of rice on each plate. Place sauce over rice, spinach and shellfish. Garnish with lime wedges.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 925g | |
| Calories 1339 | |
| Calories from Fat 805 | 60% |
| Total Fat 91.66g | 115% |
| Saturated Fat 56.99g | 228% |
| Trans Fat 0.0g | |
| Cholesterol 286mg | 95% |
| Sodium 592mg | 25% |
| Potassium 2023mg | 58% |
| Total Carbs 40.01g | 11% |
| Dietary Fiber 6.1g | 20% |
| Sugars 5.25g | 4% |
| Protein 12.19g | 20% |
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