Ingredients:
- 1 1/2 pounds large shrimp–cleaned and cut into thirds, shells reserved
- 2 cups of 2 percent milk
- 2 teaspoons cornstarch
- 1 onion, finely chopped
- 2 tablespoons flour
- 1/4 cup sherry wine
- Butter
- Salt and pepper
- Cooked rice
Directions:
- In a large saucepan, melt 1 T 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, and 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.
- In the saucepan, melt 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour and cook 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.
- Serve over rice.
Paula, author of the blog virginiasweetpea.com, loves to be active, enjoys cooking and experimenting with new recipes. She also loves to garden, read and sew. Her favorite activities involve exercising through running, biking, playing tennis or hitting the weight room. She says she is addicted to jellybeans and loves to eat them at night while reading on the sofa. Click here to visit virginiasweetpea.com.
