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From Dorothy McNett's recipes at www.dorothymcnett.com. Maine tradition seems to favor serving these over saltine crackers, and that makes a great wiggle to serve as an appetizer or side dish. Very nice with a California chardonnay!
1/4 cup unsalted butter
In heavy bottomed sauce pan, heat the butter to melt, whisking in the flour. Cook over medium heat, whisking, until mixture begins to darken. Slowly whisk in the warm milk and cook gently to thicken, adding the nutmeg, salt, and pepper. Set aside. In a saute pan, heat the butter or oil and then cook the shrimp just until they start to turn pink. Quickly add the sauce and the peas to heat thoroughly. To serve, arrange saltine crackers over dinner plates and ladle wiggle over the top. Enjoy!
Recipe created 2015-03-09.