Shrimp Newburg (rachael Ray)

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups brown rice
• 1 tablespoon unsalted butter
• 1 teaspoon unsalted butter
• 1 1/2 lbs large shrimp, cleaned and cut into thirds, shells reserved
• 1 1/2 cups 2% low-fat milk
• 2 teaspoons cornstarch
• 1 onion, finely chopped
• 2 tablespoons flour
• 1/4 cup sherry wine
• salt and pepper
• 1/2 cup finely chopped chives

Recipe

• 1 cook rice as directed, cover to keep warm.
• 2 in a large saucepan, melt 2 tsps butter over medium heat. add the shrimp shells and cook, stirring until crisp, about 5 minutes. in a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. bring to a simmer, whisking, then cook for 1 minute. strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells. wash and dry the saucepan.
• 3 in the saucepan, melt the remaining 2 tsps butter over medium-low heat. add the onion and cook, stirring frequently, until softened, about 5 minutes. stir in the flour for 2 minutes. slowly whisk in the milk mixture and bring to a boil. lower the heat and simmer for 1 minute.
• 4 stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes. season with salt and pepper, stir in chives.