Sylvia's Shrimp Supper

Sylvia's Shrimp Supper

2
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"This is a simple, quick supper that is ready for serving in less than half an hour. Feel free to substitute crab for shrimp and add any vegetables you have on hand, the result is just as tasty! Serve over hot linguini, garnish with a sprinkling of fresh parsley."

Ingredients

40 m servings 326 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 29.9g
  • 10%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 132 mg
  • 44%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a large saucepan melt margarine over medium heat. Add onion, garlic, celery, and carrot. Stir and cook over medium heat until onion is slightly translucent (carrot and celery will remain crunchy).
  2. Stir in milk and bring mixture to a gentle boil.
  3. Remove one cup milk from the mixture. Stir flour into the one cup of milk, continue stirring until the flour has dissolved and there are no lumps. Return the milk and flour mixture to the saucepan. Stir in the parsley, oregano, and salt and pepper to taste. Cook until mixture thickens. Stir in the shrimp and heat through.
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Reviews

2
  1. 4 Ratings

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The first time I made this, I did not like the flavor of the canned shrimp at all, but it was decent enough to tink with. The next time, I used 1lb medium fresh shrimp shelled and deveined. Sa...

I didn't use canned shrimp in this but used frozen, already cooked shrimp. Since it was already cooked I just added the shrimp at the end and when the mixture started to boil again I served. I...