Ingredients
2 pounds large Shrimp, peeled and deveined
2 TBSP butter
1 pound fresh spinach
For Sauce:
4 TBSP butter
2 TBSP flour
2 Cups half and half
1 Cup Chardonnay wine
1 TBSP dill
1 Cup Chicken Stock
1 Tbsp chopped green onion
Preparation
Prepare sauce first.
Melt butter over medium heat and stir in flour. Stir roux constantly until golden, about 1-2 minutes. Remove from heat, stir in half and half until smooth and fully incorporated. Add wine, dill and chicken stock. Return to heat, bring to a boil, stirring constantly until thickened, about 5 minutes. Add green onions and keep warm while preparing shrimp.
Prepare shrimp:
In large cast iron skillet, melt butter over med-high heat. Add shrimp and spinach cooking several minutes until shrimp is pink and spinach is wilted.
Serve shrimp/spinach mixture over angel hair pasta or rice, add chardonnay cream sauce as desired.
