SHRIMP NORFOLK

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Shrimp Norfolk image

My friend got this out of Ladies' Home Journal many years ago. You can substitute scallops, or use a combination of seafood, if you like.

Provided by GinnyP

Categories     Kid Friendly

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 12

1/4 cup softened butter
2 teaspoons chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons white wine vinegar
1 teaspoon dry breadcrumbs (use gf if necessary)
1/2 teaspoon fresh lemon juice
1/4 teaspoon white pepper
1 tablespoon butter
1 lb fresh peeled shrimp
1/4 cup white wine
chopped fresh parsley (for garnish)
lemon slice (for garnish)

Steps:

  • Norfolk Butter: Combine ingredients and beat until smooth.
  • Makes enough for 1 lb of shrimp or 2 to 3 servings.
  • Shrimp: Melt the 1 T butter in skillet over medium heat.
  • Add shrimp and stir-fry until just pink; transfer to serving plate and keep warm.
  • Add wine to skillet and reduce to 1 T (3 to 4 minutes); remove from heat and gradually whisk in Norfolk Butter until just incorporated and sauce is slightly thickened.
  • Pour over shrimp, sprinkle with fresh chopped parsley and garnish with lemon slices.
  • Serve over linguine or rice.

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