Shrimp Wiggle Food

SHRIMP WIGGLE

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add milk; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Add tomatoes and salt, stirring constantly. Add shrimp and peas; cook until shrimp turn pink. Serve with chow mein noodles; sprinkle with paprika.

SHRIMP WIGGLE

Steps:

• Peel and devein shrimp. Mix shrimp with lemon juice.
• Heat butter in a large skillet over medium heat and saute shrimp until they turn opaque (about 2 minutes). Remove and reserve.
• 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.
• Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over rice.

SHRIMP AND PEA WIGGLE

Steps:

• Melt butter and stir in flour.
• Slowly whisk in milk.
• Cook over low heat in heavy bottomed sauce pan.
• Whisk constantly and cook until thickened.
• Add salt, pepper and paprika.
• Add shrimp and peas.
• Serve at once over crackers or toast.

SHRIMP WIGGLE

Steps:

• Mix all ingredients.
• Simmer on low heat until bubbling.
• Serve on toast or biscuit.

SHRIMP WIGGLE

Steps:

• Melt margarine in saucepan large enough to hold all ingredients.
• Meanwhile, warm milk in microwave.
• Add flour and spices to margarine. Stir often to blend. Add warmed milk and keep stirring until it starts to come to a slow boil, reduce heat and stir till thick. Add shrimp and peas, heat thru.