Easy And Light Shrimp Newberg

• 2 cups rice cooked
• 3 teaspoons butter
• 1 cup fat free milk
• 1 pound large shrimp peeled and deveined, then cut into thirds
• 2 teaspoons cornstarch
• 1 shallot large, finely chopped
• 2 tablespoons flour
• 2 cups asparagus thin stalks cut into 2" pieces
• 1/4 cup sherry
• salt
• pepper

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.

rice cooked, butter, milk, shrimp, cornstarch, shallot, flour, thin stalks, sherry, salt, pepper

Taken from www.yummly.com/recipe/Easy-and-Light-Shrimp-Newberg-1653409 (may not work)