Shrimp Wiggle
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fresh shrimp
- Juice of ½ lemon
- 4tablespoons butter
- 2tablespoons flour
- ½teaspoon dry mustard, or as desired
- 1¼cups milk or half-and-half
- ½teaspoon Worcestershire sauce, or as desired
- Salt and pepper to taste
- ½cup frozen peas
Nutritional analysis per serving (4 servings)
331 calories; 21 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 27 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel and devein shrimp. Mix shrimp with lemon juice.
- Step 2
Heat butter in a large skillet over medium heat and saute shrimp until they turn opaque (about 2 minutes). Remove and reserve.
- Step 3
Mix flour with dry mustard and add to skillet, stirring to form a smooth roux. Add milk and bring to the boil, whisking constantly to produce a smooth sauce. Season to taste with Worcestershire, salt and pepper. Add frozen peas, return to the boil and cook 1 minute, or until peas are done to taste.
- Step 4
Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.
Private Notes
Comments
My childhood comfort food! You can use cooked shrimp for a quicker version. Simply make the roux with 2 tablespoons of butter instead of 4, and proceed as directed. Then add the cooked shrimp when you add the peas. I like to add a couple of dashes of liquid hot sauce as well, and garnish the dish with some chopped chives or even green onions.
I've made this with roughly chopped artichoke hearts in place of the peas and it's equally delicious. You can add a spash of sherry in Step 3 and a sprinkle of paprika to finish. Or just enjoy it as written!
My childhood comfort food! You can use cooked shrimp for a quicker version. Simply make the roux with 2 tablespoons of butter instead of 4, and proceed as directed. Then add the cooked shrimp when you add the peas. I like to add a couple of dashes of liquid hot sauce as well, and garnish the dish with some chopped chives or even green onions.
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