Easy and Light Shrimp Newberg
By: Kristi Rimkus
Published: Sunday, March 7, 2010 - 10:18am

Ingredients




2 cups rice, cooked
3 teaspoons butter
 cups fat free milk
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
salt and pepper

Preparation

1 Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 – 10 minutes until asparagus is crisp tender. 2 Add flour to saucepan and cook another minute. 3 Combine milk and cornstarch. Whisk until smooth and add to saucepan. 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 Serve with rice.

About


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.