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Add a photoThis 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.
Ingredientes
- 2 cups rice, cooked
- 3 tsp butter
- 1 â 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 2â³ pieces
- ¼ cup sherry
- salt and pepper
Direcciones
- 1. Heat large saucepan over medium heat. Add butter, onion and asparagus. Saute for 5 â 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 63 | 19% |
| Total Fat 7.12g | 9% |
| Saturated Fat 3.42g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 216mg | 9% |
| Potassium 415mg | 12% |
| Total Carbs 33.64g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 5.08g | 3% |
| Protein 28.37g | 45% |
