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.
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
Calories: 317kcalCarbohydrates: 13gProtein: 15gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 203mgSodium: 289mgPotassium: 303mgFiber: 1gSugar: 4gVitamin A: 1097IUVitamin C: 10mgCalcium: 83mgIron: 1mg
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.
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