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.
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.