Shrimp Newburg

Everyday with Rachel Ray {Recipe by: Tracey Seamen}

• Ready In: 35 mins
• Serves: 4
• Yields: 4

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 1⁄3 cups milk
• 2  teaspoons cornstarch
• 1  onion, finely chopped
• 2  tablespoons flour
• 1⁄4 cup sherry wine
•  salt and pepper
• 1⁄3 cup  finely chopped chives

Directions

1. 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, about 2 minutes; season with salt and pepper. Stir in the chives. Serve over the rice.