Sylvia's Shrimp Supper

Sylvia's Shrimp Supper

2 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Recipe by  SKEHLER

“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.”

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Adjust Servings

Original recipe yields 4 servings



  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)

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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. Saute them before the vegetables, set the aside while cooking the vegetables and the sauce and readd at the last second. Much tastier than canned!



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 didn't have the veggies called for so I used 2 vine tomatoes, which gave the sauce a bit of a pinkish color. I didn't follow the instructions for adding the flour, but since it sounded like making a roux, I just did what I normally do. I cooked the flour first, then added the milk and stirred to make sure there were no clumps. Flour tastes like flour unless you cook it (very briefly so it won't burn), so that was my adjustment. Bf seemed to love this, and I thought it was pretty good too. I served over salmon burgers--his idea, and although it sounds weird, it worked. We'll probably eat the leftovers over some pasta, maybe spaghetti, as I think it would go well with it. Thanks for the recipe.

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Shrimp Curry (My Dear Mudder's Version)


next recipe:

Creamy Cajun Shrimp Pasta