Shrimp wiggle
Shrimp wiggle
Ingredients/Components
- milk
- butter or margarine - 2 Tbsp
- flour - 2 Tbsp
- paprika - 1 tsp
- hard-boiled eggs, chopped - 4 item
- salt to taste - 1/2 tsp
- white pepper - 1/4 tsp
- frozen peas, thawed - 1 c
- large shrimp, peeled and deveined - 1 lb
- sliced, fresh mushrooms
- finely chopped red pepper - 1 c
- slices toast in triangles - 4 item
How to make shrimp wiggle:
In large nonstick skillet, melt 1 tablespoon butter over moderate high heat. Add red pepper and mushrooms; saute for 5 minutes. Using slotted spoon, transfer to plate. Add shrimp to skillet and cook for 3 minutes, until shrimp are opaque. Transfer to plate with vegetables. Melt remaining 1 tablespoon butter, stir in flour and paprika. Cook until bubbly. Whisk in milk and cook, stirring constantly, 3 minutes longer, until sauce thickens. Stir in peas, salt, pepper, vegetables and shrimp and heat through. At last minute, stir in hard-cooked egg gently. Ladle over toast points.Recipe categories: Lunch/snacks, Shellfish, Shrimp.
Rating:
Related ingredients:
butter or margarine, water, popped corn, tomato juice, pepperidge farm stuffing mix, almond bark, to 6 chicken breasts, chopped onion vidalia, cans mexican beans or chili beans, fat-free lobster or crab delights
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