Fancy dinner tonight! This meal is based on a dish from the now defunct Kenwood Grill in Sonoma Valley. It was always a great place to have lunch before or after wine tasting. Although the sauce calls for a lot of heavy cream we streamline it into 1/4 cup cream and make up the difference with shrimp stock. John does an expert job cooking the shrimp and making the sauce while I brunoise the vegetables, cook the spinach, and reheat some rice. Teamwork!

Shrimp in a Pernod/white wine cream sauce with spinach and rice