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Shrimp Newburg (Rachael Ray)

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“From Everyday with Rachael Ray.”
READY IN:
35mins
SERVES:
4
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

Directions

  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.

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