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 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.
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