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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thinly sliced red onion
thinly sliced celery
thinly sliced carrots
fresh parsley, chopped
chopped fresh oregano
2 (4 ounce) cans
small shrimp, drained
salt and pepper to taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sylvia's Shrimp Supper
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 109
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