Fish
7 strips applewood-smoked bacon, diced
1 tablespoon minced garlic
1 tablespoon minced shallots
3 tablespoons butter
Splash White wine
1 pound peeled and deveined jumbo shrimp
1 portobello mushroom cap, sliced
1/4 cup diced scallions
2 cups chopped fresh spinach
2 cups heavy cream
1. Bring a large saucepan to medium heat. Add bacon and cook for about 3 minutes, then add garlic and shallots. Sauté and then add butter and a splash of white wine. When the butter is half melted, add mushrooms, scallions and spinach.
2. Sauté for 2 minutes. Pour in heavy cream and let simmer while stirring. When reduced by one third, add salt, pepper and hot sauce.