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

1. Cook rice as directed, cover to keep warm.

2. In a large saucepan, melt 2 tsps butter over medium heat.

3. Add the shrimp shells and cook, stirring until crisp, about 5 minutes.

4. In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells.

5. Bring to a simmer, whisking, then cook for 1 minute.

6. Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid, discard the shells.

7. Wash and dry the saucepan.

8. In the saucepan, melt the remaining 2 tsps butter over medium-low heat.

9. Add the onion and cook, stirring frequently, until softened, about 5 minutes.

10. Stir in the flour for 2 minutes.

11. Slowly whisk in the milk mixture and bring to a boil.

12. Lower the heat and simmer for 1 minute.

13. Stir in the shrimp and sherry and cook, stirring until the shrimp is firm, about 2 minutes.

14. Season with salt and pepper, stir in chives.

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