Shrimp Norfolk Recipes

SHRIMP NORFOLK

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

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)

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.

SEAFOOD NORFOLK RECIPE - (2.6/5)

Seafood Norfolk Recipe - (2.6/5) image

Provided by jenlin

Number Of Ingredients 9

Ingredients

1 lb Shrimp, Jumbo Lump Crab or scallops, raw and shelled
4 Tbsp Butter
4 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1 Lemon
Few dashes of Tabasco
1/4 cup of White Wine
Salt and Black Pepper
parsley

Steps:

Heat your pan until fairly hot, then add butter and garlic and keep stirring so the garlic does not brown and turn bitter. Add your seafood and continue stirring, then. add all remaining ingredients and cook until the seafood is done You will want to have all ingredients handy, as you need to work quickly. If it's shrimp, they are done when they curl and turn pink and if it's langoustines or crab, they just need to be heated through. It's 2-3 minutes max. Then remove the seafood with a slotted spoon and set aside in your serving plates and then reduce the sauce down by half and pour over the seafood and serve.

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