Shrimp Wiggle Recipe

From Dorothy McNett's Recipe Book.

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Shrimp Wiggle

From Dorothy McNett's recipes at 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
1/4 cup all purpose unbleached flour
2 cups milk, warmed or at room temp
1/8 teaspoon nutmeg
1/4 teaspoon sea salt
freshly ground pepper
1 teaspoon unsalted butter or extra virgin olive oil
10 - 16 oz. small shrimp, peeled and deveined
1 cup fresh or frozen peas
saltine crackers or thin slices of bread or biscuits

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.

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