- 4
Ingredients
- 1-1/2 Cups brown rice
- 1 Tbsp plus 1 Tsp unsalted butter
- 1-1/2 Lbs large shrimp,cleaned and cut into thirds,shells reserved
- 2 Tsp cornstarch
- 1 onion,finely chopped
- 2 Tbsp flour
- 1/4 Cup sherry wine
- Salt and pepper
- 1/3 Cup finely chopped chives
Preparation
Step 1
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 Tsp 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 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.