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Shrimp Picante


  • 1 pound shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 1 clove pressed garlic
  • 3 green thinly sliced green onions, including tops
  • 2 tablespoons fresh lemon juice
  • ½ cup dry white wine
  • 2 tablespoons chopped fresh parsley

In a medium skillet, melt butter. Add garlic and onions and sauté until tender. Add shrimp and sauté for about 5 minutes, or until pink. Drizzle lemon juice and white wine over shrimp. Simmer for about 2 minutes to allow the sauce to mellow. Add parsley, simmer 2 minutes longer.

Contributed by Joyce Taylor  From: No-Salt Seafood: All the Flavor Without the Salt


Three species of penaeid shrimp — white, pink, and brown — are caught in North Carolina and make up most of the shrimp harvested in nearby states as well. Juveniles use estuaries and tidal creeks as their nursery habitat in late spring and early summer. Wild-caught N.C. shrimp are a smart seafood choice, as harvests are managed under state and federal regulations. Learn more about offshore versus inshore catches in Hook, Line & Science.    

Erika Young, Coastal and Marine Education Specialist