Tamarind Shrimp with Coconut Milk Spinach

It works best to first prep for both recipes, next prepare the spinach, and last, prepare the shrimp.

For the shrimp:

2 lbs raw, peeled shrimp

1 1/2 Tablespoons ghee or butter
1 bunch green onions, sliced
2 Tablespoons minced parsley

2 teaspoons soy sauce or tamari
  (I used wheat-free tamari)
1 teaspoon tamarind concentrate
1 teaspoon garam masala
2 teaspoons agave nectar
4 dry red hot peppers
kosher salt
freshly ground black pepper

wedges of lime to serve

Melt the ghee or butter in a large saute pan over medium heat.  Saute the green onion and parsley briefly, then add the soy sauce or tamari, tamarind concentrate, garam masala, agave nectar, and dried hot peppers.  Saute again briefly until tamarind concentrate is evenly distributed throughout the mixture.  Add shrimp and turn the heat to medium-high.  Stir-fry until the shrimp is just tender.  Add kosher salt and freshly ground black pepper to taste.

For the spinach:

2 large bags pre-washed baby spinach
1 small can coconut milk (NOT light),
  or half of a standard can
Kosher salt

Put a couple of tablespoons of water into the bottom of a large pot with a cover, like a stockpot.  Dump the bags of spinach into the pot, cover, and turn the burner onto medium-high heat.  Every couple of minutes, take the top off the pot and stir the spinach around.  When the spinach is completely wilted, drain out any liquid that remains in the pot, and pour in the coconut milk.   Stir the coconut milk into the spinach and add kosher salt to taste.  Keep covered so it will stay warm while you cook the shrimp.

Serve the shrimp piled on top of the spinach, with lime wedges on the side, to be squeezed over the shrimp.