Easy and Light Shrimp Newberg

Ingredients

2 cups rice, cooked

3 teaspoons butter

1 pound large shrimp, peeled and deveined, then cut into thirds

2 teaspoons cornstarch

1 large shallot, finely chopped

2 tablespoons flour

2 cups asparagus, thin stalks cut into 2″ pieces

1/4 cup sherry

Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 – 10 minutes until asparagus is crisp tender.

Add flour to saucepan and cook another minute.

Combine milk and cornstarch. Whisk until smooth and add to saucepan.

Cook until slightly thickened, then add sherry and shrimp. Cook another 3 minutes until shrimp is no longer translucent. Salt and pepper to taste.

Serve with rice.

This is a modified version of a Rachael Ray recipe that combines bited sized pieces of tender shrimp in a creamy sherry sauce.

I've added fresh asparagus and served this terrific sauce over fluffy white rice.

Sunday, March 7, 2010 - 10:18am