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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Everyday with Rachel Ray {Recipe by: Tracey Seamen} 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.
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