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  • Delightfully Light Shrimp Newberg

    1 vote
    Delightfully Light Shrimp Newberg
    Prep: 10 min Cook: 15 min Servings: 4
    by Kristi Rimkus
    89 recipes
    >
    This modified version of a Rachael Ray recipe combines bited sized pieces of tender shrimp in a creamy sherry sauce. I added fresh asparagus and served this terrific sauce over fluffy white rice.

    Ingredients

    • 2 cups rice, cooked
    • 3 tsp butter
    • 1 ⅓ cups fat free milk
    • 1 pound large shrimp, peeled and deveined, then cut into thirds
    • 2 tsp cornstarch
    • 1 large shallot, finely chopped
    • 2 tablespoons flour
    • 2 cups asparagus, thin stalks cut into 2″ pieces
    • ¼ cup sherry
    • salt and pepper

    Directions

    1. 1. Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 – 10 minutes until asparagus is crisp tender.
    2. 2. Add flour to saucepan and cook another minute.
    3. 3. Combine milk and cornstarch. Whisk until smooth and add to saucepan.
    4. 4. Cook until slightly thickened, then add sherry and shrimp. Cook another 3 minutes until shrimp is no longer translucent. Salt and pepper to taste.
    5. 5. Serve with rice.

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