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Mothers Day

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Mother’s Day makes us all sit back and remember our mothers for their nurturing, caring, and loving. You can’t help but go back and remember special things that only a mother can do.  Shrimp Wiggle, Cella Lambrusco, and the announcement that she was going to be a grandma is one of the fondest memories I have. I asked my mother to write it down and email it to me.  For some reason I thought the recipe was much more difficult than it is.  I suppose that is the difference between being 21 and  (cough, cough).  She put a little story about where it came from and her remembrance of it.  So here it is, I have not made it since receiving it so no picture is attached, will add one later on.

Shrimp Wiggle was a recipe that your Grandma Gayle liked to make.  She was a very good cook, and at one time wanted to join the Navy and go to their cooking school.  She tried to enlist, but was turned down because she had a heart abnormality, which eventually caused her death at the untimely age of 52. 

Gayle always used the small salad shrimp in this recipe, but when I make it I like to use a larger size, even though you will need to cut the larger shrimp into about 1/2″ to 1″ pieces.  I just like the firmness and texture of the larger shrimp so much better.  And you are right. . . . There is no written recipe for this dish.   Gayle told me how she did it, and I just tried to remember what she said and follow the general ideas of it.

Shrimp Wiggle

1  Pound precooked shrimp
1  Pkg small green peas frozen
1/2 Cup sliced mushrooms
1/2 Cup chopped onions
1/4 Cup chopped  red  bell peppers
2-  Tbsp butter
2-  Tbsp Flour
1 Cup Milk
Salt and pepper
1/4 tsp nutmeg (or grate a generous skiff of nutmeg into this sauce)
dash of pepper sauce (like Tabasco)
Grated Parmesan Cheese. .   Be generous. . .

Make a Roux Sauce like the one above, or make your own favorite version. ( If too thick, I like to add a little white wine to the sauce.)

Saute the onions, mushrooms and red bell peppers in EVO or butter, and sprinkle with lemon pepper and garlic salt .

Add the green peas and the shrimp.  Stir together ande cook about 3 or 4 minutes, until warmed through. 

Now stir in the Roux Sauce and the juice of 1/2 lemon.

Serve over linguine pasta or rice.

This dish always used to cheer you up when you were a little down i the dumps.  When I make it now I always think of you and of Gayle. 

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About heylaydee

An average cook, an enthusiasm for experimenting and trying new things, is the reason for this blog. That and I found myself in the “empty nest” syndrome and needed an outlet. So I picked up the camera that was collecting dust, got out the pile of recipes, contacted friends and family for their favorites and starting cooking again. What could be better than a glass of wine, a hot stove, and creativity? Come along for the ride. I will be blogging about food, family, and anything else that inspires me.

2 responses »

  1. SeaFood Fanatic!

    I love this blog. Amazing! When I use recipes from here I always give credit where credit is due. Thanks! Don’t stop blogging!!

    Reply
  2. Thank you… I love to hear that people are reading it and enjoying the recipes. I don’t plan on stopping anytime soon. 🙂

    Reply

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