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.
What You’ll Like About This Dish
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.
Ingredient Notes
- Butter: Forms the base of the sauce and adds richness.
- Shallot: Adds sweet, mild onion flavor—finely chop for best results.
- Flour: Thickens the cream sauce when cooked with the butter.
- Heavy cream: Gives the dish its signature luxurious texture.
- Clam juice or fish stock: Provides a savory seafood depth—either one works.
- Egg yolk: Enriches and thickens the sauce for a silky finish.
- Cooked shrimp: Frozen cooked shrimp make this recipe fast and convenient; thaw and drain well.
- Peas: Petite frozen peas add sweetness, color, and classic appeal.
- Nutmeg: A traditional touch that enhances the creaminess.
- Salt and pepper: Season to taste.
Steps to Make Shrimp Wiggle
- Melt the butter in a saucepan and sauté the shallot until translucent.
- Add the flour and cook briefly to form a roux.
- Whisk the cream, clam juice, and egg yolk together.
- Stir the cream mixture into the roux and cook until thickened.
- Add the shrimp and peas and let the mixture simmer gently.
- Season with nutmeg, salt, and pepper.
- Serve over toast, rice, or crackers.
Tips
- Drain the shrimp well to keep the sauce from becoming watery.
- Use low heat once the cream is added to prevent curdling.
- Add the egg yolk mixture slowly to avoid scrambling.
- For extra flavor, stir in a splash of sherry before adding the shrimp.
Recipe Variations
- Tuna wiggle. Replace the shrimp with flaked canned tuna for a budget-friendly classic.
- Creamy celery version. Add sautéed celery along with the shallots.
- Herbed wiggle. Stir in dill, parsley, or chives at the end.
- Spicy twist. Add a pinch of cayenne or smoked paprika.
- Vegetable-packed. Add extra peas or small diced carrots.
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.
Shrimp Wiggle
Ingredients
- 2 tablespoons butter
- 2 tablespoons shallot, finely chopped
- 2 tablespoons flour
- 3/4 cup heavy cream
- 3/4 cup clam juice, or fish stock
- 1 large egg yolk
- 8 ounces shrimp, cooked
- 1/2 cup peas, petite frozen , 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
