Shrimp Wiggle
This updated version of classic shrimp wiggle includes a richer sauce and frozen cooked shrimp.
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.
This version updates the original recipe with frozen, fully cooked shrimp, which are great to have on hand for recipes like this, and they taste so much better than canned shrimp. Frozen peas replace the bland canned peas, making this a more flavorful dish.
Why You’ll Love It
Classic comfort food. This creamy retro dish brings back nostalgic flavors from vintage cookbooks and lunch counters.Quick and easy. It comes together in just 20 minutes with simple ingredients you may already have on hand.
Rich and satisfying. A velvety sauce, sweet shrimp, and tender peas make this surprisingly filling for a light meal.
Versatile. Serve it over toast, saltines, rice, or even puff pastry shells for a different spin.
Serving Suggestions
- Serve over buttered toast, rice, or puff pastry shells.
- Pair with a crisp green salad, broccoli salad, or steamed green beans for a complete meal.
- Add a sprinkle of chopped parsley or a dash of paprika for color.
- Garnish with lemon zest or a wedge for brightness, if desired.
How to Store
Refrigerate: Let the shrimp wiggle cool slightly, then transfer to an airtight container and refrigerate for up to 2 days.To Reheat: Reheat gently in a saucepan over low heat, stirring often. Add a splash of cream or broth to loosen the sauce, and avoid overheating to prevent curdling.
Freeze? Not recommended. The cream sauce may separate and the shrimp can become rubbery after thawing.
Shrimp Wiggle
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.
