Creamy Dreamy Shrimp Saute

"I've made this a few times now and it's always quick and surprisingly satisfying for a reduced-fat entree. I keep frozen cooked shrimp on hand as a staple for a last-minute but gourmet dinner. They defrost in a matter of minutes, so I don't take them out of my freezer until I'm ready to start cooking. I put the shrimp in a colander, run tepid water over them for a minute or so, and after they sit about five minutes, I can pull the tail shell off, and they're ready to heat up! Serve over pasta or rice."
photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Divaconviva photo by Divaconviva
Ready In:




  • In a large deep skillet, sauté onion and celery in the oil for approximately five minutes, so that celery is still crisp.
  • Add soup, water, and garlic, stirring to mix everything.
  • Bring to a boil.
  • Add thawed vegetables and return to low boil for 2 to 3 minutes. Taste and adjust seasonings.
  • Add shrimp, stir, and cook just until heated through, 1 - 2 minutes. Serve over pasta or rice, and top with fresh grated parmesan. Yummm!

Questions & Replies

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  1. Your Gourmet Girlfriend
    This was pretty good. 5 stars for ease and time. I used a bag of asparagus/veggie mix. I subbed w/ cream of mushroom soup. I also added a little sour cream. I added more garlic. I topped w/ fresh basil and tarragon. Thanks for sharing!
  2. L.A. Stewart
    This is a delicious and healthy meal. I dropped a splash (ok, maybe 2) of sherry in there and used snow peas and little corns as that's what I had on hand. We ate this over rice. Yum! Thank you so much for sharing this wonderfully easy and tasty recipe! XO LA :-)
  3. Susie D
    This was so easy & would be a great addition to one's busy night cookbooks. It is made with pantry staples and is very forgiving of changes. I used a pkg of Asian veggies and cooked the garlic along with the onions & celery. It has alot of sauce so was great ladled over pasta. Made for Spring '08 Pick A Chef.
  4. Krista Smith
    This was a very yummy and easy recipe. The only reason that I didn't give it 5 stars is because it was a bit on the bland side but I think I may have omitted the cayenne without realizing it! My hubby just LOVED this meal and I'll definitely be making it again! Thanks!
  5. Pinaygourmet 345142
    This workes well on busy week nights. We definitely loved this one, specially on top of rice.


Hi, everyone! My name is Ellen. I was born in the town so nice, they named it twice - New York, New York! I grew up in Ossining, NY, just minutes outside of Manhattan. My grandma immigrated to New York from Austria, and owned a delicatessen for years right near the original Yankee Stadium. She was a fabulous cook and baker, as was my mother, and I learned a lot about food preparation from both of them. I could cook a complete meal for eight people by the time I was in the third grade. I always loved to cook, and with two such great teachers, how could I not?! I am a born-again Christian, and I have enjoyed serving on different ministries at my church, the most recent one being data-entering the info and prayer requests handed in every week on the Care & Communication Cards, and then I follow up with phone calls & emails to welcome, answer any questions, and assist, if needed. I also work with Community Caregivers, an organization providing all kinds of assitance to people who have need, including delivering prescriptions, providing transportation to doctor appointments, helping the visually disabled with paperwork, etc. It has been a great growing experience for me. This is Jeff, my husband and most appreciative gourmand. This is Cricket, our American Eskimo. He is pure energy! This is Daphne, our Bluetick Hound. She is a sweetheart! Here's a video of a youth drama/dance from GodTube that is absolutely one of my favorites! Thank you, SusieQusie! Thank you, Susie D! Thank you, FloridaNative! This four-pound lobstah is our idea of a perfect picnic supper! Here are several photos I've taken of our yard from mid-Spring to late-Summer
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