Quick and Easy
Delightfully Light Shrimp Newberg Recipe
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.
| Prep time: 10 minutes |
American
|
| Cook time: 15 minutes | Servings: 4 Servings |
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. 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.
Useful Links
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 65 | 21% |
| Total Fat 7.33g | 9% |
| Saturated Fat 3.05g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 213mg | 9% |
| Potassium 381mg | 11% |
| Total Carbs 33.89g | 9% |
| Dietary Fiber 1.8g | 6% |
| Sugars 4.62g | 3% |
| Protein 27.3g | 44% |
