Pacific Northwest Shrimp In Oregon Blue Cheese Sauce

Recipe Ingredients

1 1/4 cups	296ml	Water
2 tablespoons	30ml	Fresh lemon juice
1/4 teaspoon	1.3ml	Salt
1 tablespoon	15ml	Butter or corn oil margarine
2/3 cup	106g / 3.7oz	Long-grain white rice
2		Peeled onion slices
2 tablespoons	30ml	Italian flat-leaf parsley
1 lb	454g / 16oz	Uncooked medium shrimp
1 1/2 cups	355ml	Homemade chicken stock
		(or reduced-sodium canned chicken broth)
1 cup	237ml	Half-and-half
4 tablespoons	60ml	All-purpose flour
4 oz	113g	Oregon blue cheese
		(or Danish-style blue cheese)
8 oz	227g	Bay shrimp - approximately 1 cup
4 sections		Italian flat-leaf parsley

Recipe Instructions

Warm 4 shallow soup bowls.

Bring 1 1/4 cups water, lemon juice, salt, and butter to a boil. Stir in the rice and cover. Reduce the heat to simmer and cook for 20 minutes.

Meanwhile, put 1 1/2 cups water, the onion slices, 2 tablespoons parsley, and the uncooked shrimp in a pan and bring to a boil. Cook the shrimp until their shells turn pink and the meat is white, about 30 seconds to a minute, tossing the shrimp as they cook. Drain the shrimp and make the sauce while they cool for peeling.

Pour the chicken stock and half-and-half into a 1-quart saucepan and warm over low heat. With a fork, blend the flour and blue cheese together and whisk it into the stock/half-and-half mixture. Turn the heat to medium and continue stirring until the mixture is smooth and thickened, about 3 to 4 minutes. Put the peeled shrimp and the bay shrimp in the blue cheese sauce and gently heat until they are warm.

Scoop a heaping 1/2 cup rice out of the pot and put it in the middle of a shallow soup bowl. Ladle the sauce over all and garnish with a sprig of parsley. Repeat for the other 3 bowls.

Source:
DUNGENESS CRABS AND BLACKBERRY COBBLERS by Janie Hibbler

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