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
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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