We love just about any dish prepared with shrimp but many are high in fat and calories. Rachel Ray’s magazine recently featured a healthier version of Shrimp Newburg that looked too delicious not to try. This recipe is easy enough for a weeknight meal but tasty enough to serve for a dinner party.
The following is Rachel’s recipe with my changes.
Healthier Shrimp Newburg
- 1 1/2 pounds large shrimp–cleaned and cut into thirds, shells reserved
- 2 cups 2 percent milk
- 2 teaspoons cornstarch
- 1 onion, finely chopped
- 2 tablespoons flour
- 1/4 cup sherry wine
- Salt and pepper
- Cooked rice
- In a large saucepan, melt 1 T butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 minutes.
5. 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.
We try to eat well and I love it when an indulgent recipe can be made healthier and still taste great.