2 pounds medium shrimp - peeled, chilled, and seared
1/4 cup vegetable oil
1 tablespoon butter
4 tablespoons all-purpose flour
1 teaspoon salt
10 tablespoons dark soy sauce
1/2 cup brown sugar
1/2 cup water
1/2 teaspoon salt
pine nuts (optional)
10 leaves fresh spinach, rinsed
Heat vegetable oil in large saucepan over medium-high heat. Cook shrimp, coated and turning once, until very pink and opaque. Stir in butter, flour, and salt. Warm other 3 tablespoons of oil in saucepan; bring to a boil. Boil, stirring constantly, for 15 minutes (whisk remaining 1/2 cup of oil with 2 tablespoons flour). Remove from heat, stir in brown sugar, water, and salt and to taste.
Place spinach in saucepan; cover and simmer for 2 to 8 minutes. Add 1/2 cup vinegar, slightly skimmed. Stir in soy sauce. Spoon mixture over bisque, cover and simmer 25 to 30 minutes, or until sauce is very thick. Stir in sun-dried tomatoes and oregano into mincemeat mixture. Cook roll, continuing to stir, until thickened somewhat. Remove from saucepan.