1 1/2 lbs large shrimp - cleaned and cut into thirds, shells reserved
1 1/3 cups 2 percent milk
2 tsp cornstarch
1 onion, finely chopped
2 tbsp flour
1/4 cup sherry wine
Salt & pepper
1/3 cup finely chopped chives
Instructions
In a small saucepan, combine the rice with 1 1/2 cups water. Bring to a boil, cover, lower the heat and simmer until tender, about 20 mins; fluff with a fork. Cover to keep warm.
Meanwhile, in a large saucepan, melt 2 tsp butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 mins. 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 min. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid; discard the shells. Wash and dry the saucepan.
In the saucepan, melt the remaining 2 tsp butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 mins. Stir in the flour for 2 mins. Slowly whisk in the milk mixture and bring to a boil. Lower the heat and simmer for 1 min. Stir in the shrimp and sherry and cook, stirring, until the shrimp is firm, about 2 mins; season with salt & pepper. Stir in the chives. Serve over the rice.
Originally Submitted
8/2/2010
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