City Bar’s Award Winning Shrimp Rockefeller
1 ea. leeks, washed and rough chop
1 t.. chopped garlic
1/4 C. white wine
1 T. pernod
8 oz. spinach, fresh
¼ Lb. butter
1/2 C. + panko bread crumbs
1/4 C. shredded parm
1 t. kosher salt
1/4 t. ground black pepper

20 extra large shrimp, peeled and butterflied
10 slices of bacon, cut in half

Melt butter. Sweat leeks and garlic until soft. Add wine and pernod and simmer for 5 minutes. Remove, strain (reserving liquid), and puree solids. Steam spinach, squeeze dry, puree. Combine all including reserved liquid in mixer and mix well, taste, adjust, add more bread crumb as needed (it should be semi firm).

Stuff shrimp with filling, wrap tightly in bacon. Bake at 425 F until golden brown.