by Diana Rattray
Shrimp Wiggle dates back to at least the early 20th century, though the origin of the name remains a mystery. It is possible it was named by college students who kept a chafing dish in their dorms for late-night meals.
The original dish was most often made with canned shrimp and peas in a basic white sauce. This updated version uses cooked shrimp and frozen peas cooked in a rich white sauce. It’s an excellent dish to serve as a luncheon or dinner dish over toast, crackers, or rice.
Frozen fully cooked shrimp are great to have on hand for recipes like this, and they taste so much better than canned shrimp.
Feel free to replace the cream and fish stock or clam juice with 1 cup of half-and-half. And add a pinch of cayenne pepper and fresh herbs if you like. It’s a versatile dish!
How to Store and Reheat Shrimp Wiggle
- Refrigerate shrimp wiggle within 2 hours and consume within 3 to 4 days.
- Reheat shrimp wiggle gently in a saucepan over low heat. Add more cream if too thick.
Shrimp Wiggle
Shrimp wiggle is a fast and easy dish that has been around since the 1920s. This updated version includes a richer sauce and frozen cooked shrimp.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Shrimp, Easy Meals
- Cuisine: American
Ingredients
- 2 tablespoons butter
- 2 tablespoons finely chopped shallot
- 2 tablespoons flour
- 3/4 cup heavy cream
- 3/4 cup clam juice or fish stock
- 1 large egg yolk
- 8 ounces cooked shrimp
- 1/2 cup petite frozen peas, steamed
- Dash nutmeg
- Kosher salt and pepper to taste
Instructions
- Melt the butter in a medium saucepan over medium-low heat. Add the chopped shallot and cook, stirring, until translucent, about 2 to 3 minutes.
- Add the flour to the shallots and continue to cook while stirring constantly for 2 minutes.
- Combine the cream, clam juice or fish stock, and egg yolk in a small bowl and whisk to blend. Whisk into the roux mixture and continue to cook, whisking, until thickened.
- Add the thawed, well-drained shrimp and peas to the sauce, and reduce the heat to low. Simmer until the peas are tender, about 3 to 4 minutes longer. Season to taste with a dash of nutmeg and salt and pepper.
- Serve shrimp wiggle over toast, rice, or crackers.
