Curry-Ginger Shrimp

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Southern Living


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3 pounds unpeeled, large fresh shrimp

1 cup water

3/4 cup port wine, divided

6 to 8 large garlic cloves, minced

2 tablespoons minced fresh ginger

2 teaspoons red wine vinegar

1/4 cup butter or margarine, divided

1/4 cup peanut oil, divided

1 teaspoon salt, divided

1/4 teaspoon pepper

4 green onions, chopped

1 tablespoon curry powder

1/2 teaspoon hot sauce

1/4 cup dry white wine

1/2 cup whipping cream

10 ounce fresh baby spinach

6 cups hot cooked basmati rice

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