Shrimp Newburg (Rachael Ray) - cooking recipe

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 1/2 cups 2% low-fat milk
2 teaspoons cornstarch
1 onion, finely chopped
2 tablespoons flour
1/4 cup sherry wine
salt and pepper
1/2 cup finely chopped chives

Preparation

Cook rice as directed, cover to keep warm.
In a large saucepan, melt 2 tsps 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.
In the saucepan, melt the remaining 2 tsps 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 until the shrimp is firm, about 2 minutes. Season with salt and pepper, stir in chives.