Shrimp Newburg

Tried another recipe featured in Rachel Rays magazine tonight. It was featured in the "Good For You" section. It was a shrimp dish full of flavor and served over brown rice. To save time, I used minute brown rice and it was just as good as the regular. Hope you enjoy. Shrimp Newburg is whats delectable for dinner tonight!

RECIPE

1 1/2 cups brown rice
1 TBS plus 1 tsp unsalted butter
1 1/2 pounds large shrimp- cleaned and cut into thirds, shells reserved
1 1/2 cups 2% milk
2 tsps cornstarch
1 onion, finely chopped
2 TBS flour
1/4 cup sherry wine
Salt and Pepper
1/3 cup finely chopped chives

FUN Facts with this recipe:
Slash sodium by serving the shrimp over brown rice instead of buttered toast.

Keep the flavor but lose the fat by replacing heavy cream and egg yolks with fresh shrimp broth and milk.

Shrimp is a good source of low-calorie protein—and it's more affordable than the traditional lobster.

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 minutes; fluff with a fork. Cover to keep warm.



2.Meanwhile, in a large saucepan, melt 2 teaspoons 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 teaspoons 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. Stir in the shrimp and sherry and cook, stirring, until the shrimp is firm, about 2 minutes;


season with salt and pepper. Stir in the chives. Serve over the rice.