Shrimp Newburg (Rachael Ray)

• 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

1. Cook rice as directed, cover to keep warm.
2. 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.
3. 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.
4. 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.

brown rice, unsalted butter, unsalted butter, shrimp, milk, cornstarch, onion, flour, sherry wine, salt, chives

Taken from www.food.com/recipe/shrimp-newburg-rachael-ray-399991 (may not work)