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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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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. Ingredients:
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) |
Directions:
1. Norfolk Butter: Combine ingredients and beat until smooth.
2. Makes enough for 1 lb of shrimp or 2 to 3 servings.
3. Shrimp: Melt the 1 T butter in skillet over medium heat.
4. Add shrimp and stir-fry until just pink; transfer to serving plate and keep warm.
5. 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.
6. Pour over shrimp, sprinkle with fresh chopped parsley and garnish with lemon slices.
7. Serve over linguine or rice.
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