Categories: Main Dish, Rachael Ray, Shrimp
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
Directions
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Cook rice as directed, cover to keep warm.
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In a large saucepan, melt 2 tsps butter over medium heat.
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Add the shrimp shells and cook, stirring until crisp, about 5 minutes.
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In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells.
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Bring to a simmer, whisking, then cook for 1 minute.
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Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells.
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Wash and dry the saucepan.
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In the saucepan, melt the remaining 2 tsps butter over medium-low heat.
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Add the onion and cook, stirring frequently, until softened, about 5 minutes.
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Stir in the flour for 2 minutes.
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Slowly whisk in the milk mixture and bring to a boil.
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Lower the heat and simmer for 1 minute.
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Stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes.
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Season with salt and pepper, stir in chives.