sourdough58 Loc: Maine

SHRIMP AND PEA WIGGLE is a simple meal and very satisfying meal, shrimp + peas in a medium white sauce. make it today, and eat tomorrow. This was a staple for me growing up, in season shrimp boats fished off the Maine coast and many sold the shrimp from the back of their pickups alongside the road.

yorkiebyte Loc: Scottsdale, AZ/Bandon by the Sea, OR

VERY interesting meal - AND a Very well-done image! Nice work here, sourdough58! Indeed!
Dockside sales and the back of pickups.... some of the freshest and best stuff!!

Ava'sPapa Loc: Cheshire, Ct.

Thanks for the photo and the simple ingredients. I'll try it.

sourdough58 Loc: Maine

Thank you Ava'sPapa, I hope you enjoy it.

sourdough58 Loc: Maine

Thank you Yorkiebyte

JustJill Loc: Iowa

Great presentation with a good photo. Interesting name for the dish. I had to look it up to see where the name came from.

Paul B. Loc: North Carolina

Looks very tasty and a nice photo.

JimG1 Loc: Waxahachie, TX

Wow this takes me back to my childhood! Reminds me of the cream peas my Mom made. Sadly they were a dish to get by on when meat was scarce. I imagine the dish would have been vastly improved by adding shrimp.

Ava'sPapa Loc: Cheshire, Ct.

What do you use for a white sauce?

sourdough58 Loc: Maine

Thankyou JustJill hope you enjoy it.

sourdough58 Loc: Maine

Thankyou Paul B.

sourdough58 Loc: Maine

Thank you JimG1 Me too, Things were tight growing up, we always had deer meat and fish My dad and I would go out hand-lining about 1 mile out in an 18ft flat-bottom wooden boat and we would get several hundred lbs of fish, sea pollock, flounder, dabs, and haddock and cod. we would fillet the fish, portion it, and freeze it. My Dad was a Great hunter and fisherman, an excellent provider, we always ate well. My mom is still a great cook at 89, I am so thankful that they thought me to be an excellent provider as well.

sourdough58 Loc: Maine

This is the basic This white sauce, also known as Béchamel sauce, is one of France’s four “mother sauces,” and it’s a perfect complement to many dishes. Pair it with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken. Thank you Betty Crocker. 2X and 2X make as much as you need.

Ingredients:
2 T butter
2 T all-purpose flour
1/4 t salt
1/8 t pepper
1 c milk

Steps
1. In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

2. Gradually stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.

Tips from the Betty Crocker Kitchens:

Tip 1 There are few more essential recipes in an accomplished cook’s repertoire than a basic white sauce. Called a béchamel in France, it’s the start of any number of recipes, from a cheesy mac ‘n cheese to a creamy chicken pot pie.

Tip 2 Use a thick cheese sauce stirred up with hot cooked macaroni, poured over toasted tortilla chips for a homemade nacho platter, or spooned over simple omelets.

Tip 3 Stir the butter and flour together with a wooden spoon or wire whisk. Stir constantly as you pour in the milk so no lumps form, but if there seem to be a few once the sauce thickens, strain the sauce through a wire-mesh sieve.

Tip 4. Stir in 1 teaspoon chopped fresh dill and a dash of ground nutmeg with the flour; continue steps to make a sauce that is delicious served with fish.

Tip 5. To make an irresistible cheese sauce, start with making the white sauce with a 1/4 t dry ground mustard added to the flour. Once the sauce is thickened, stir in 1/2 c shredded cheese—try a sharp Cheddar or a nutty fontina—until melted.

Ava'sPapa Loc: Cheshire, Ct.

Thank you sourdough. I'll give it a try.

nimbushopper Loc: Tampa, FL

Interesting!