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.

Light Shrimp Newburg

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Enjoy Shrimp Newburg without the added calories or fat.

Ingredients

• 1 1/2 pounds large shrimp - cleaned and cut into thirds
• 2 cups 2 percent milk
• 2 tsp cornstarch
• 1 onion, finely chopped
• 2 T flour
• 1/4 c sherry wine
• Butter
• Salt and Pepper
• Cooked Rice

Instructions

In a large saucepan, melt 1 T 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, and 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 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the flour and cook 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.

Serve over rice.

 

Healthier Shrimp Newburg

Ingredients

• 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
• Butter
• Salt and pepper
• Cooked rice

Directions

1. In a large saucepan, melt 1 T butter over medium heat. Add the shrimp shells and cook, stirring, until crisp, about 5 minutes.

2.  In a small bowl, whisk the milk with the cornstarch, then whisk into the shrimp shells. Bring to a simmer, whisking, and cook for 1 minute.

3.  Strain the mixture into a bowl, pressing the shrimp shells to get all the liquid; discard the shells. Wash and dry the saucepan.

4.  In the saucepan, melt 2 teaspoons butter over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes.  Stir in the flour and cook for 2 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.

6.  Serve over rice.

I’ll definitely make this dish again!  It tasted indulgent but really was quite healthy.  This dish would also be tasty over pasta.

We try to eat well and I love it when an indulgent recipe can be made healthier and still taste great.