{"id":11203,"date":"2025-01-23T09:00:00","date_gmt":"2025-01-23T14:00:00","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11203"},"modified":"2025-01-22T15:31:00","modified_gmt":"2025-01-22T20:31:00","slug":"shrimp-picante","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/shrimp-picante\/","title":{"rendered":"Shrimp Picante"},"content":{"rendered":"\n\n\n\n\n<h3 class=\"wp-block-heading\">Recipe<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 pound shrimp, peeled and deveined<\/li>\n\n\n\n<li>4 tablespoons unsalted butter<\/li>\n\n\n\n<li>1 clove pressed garlic<\/li>\n\n\n\n<li>3 thinly sliced green onions, including tops<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>\u00bd&nbsp;cup dry white wine<\/li>\n\n\n\n<li>2 tablespoons chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>In a medium skillet, melt butter. Add garlic and onions and saut\u00e9 until tender. Add shrimp and saut\u00e9 for about 3 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.<\/p>\n\n\n\n<p>Contributed by <a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; From: <em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\">\n    <p><strong>DID YOU KNOW?<\/strong><\/p><br><p>White shrimp (<strong><em>Litopenaeus setiferus)\u00a0<\/em><\/strong>\u00a0are commonly called \u201c<a href=\"https:\/\/www.nclocalfoodcouncil.org\/north-carolina-shrimp#:~:text=Shrimp%20is%20America's%20favorite%20seafood,night%20using%20specialized%20harvest%20gear.\" target=\"_blank\" rel=\"noreferrer noopener\">green tails<\/a>\u201d \u00a0due to the greenish color of the uropods ( the last pair of abdominal appendages) and telson or tail.\u00a0\u00a0<\/p><br><p><a href=\"https:\/\/ncseagrant.ncsu.edu\/about-us\/our-team\/erika-young\/\" target=\"_blank\" rel=\"noreferrer noopener\">Erika Young, Coastal and Marine Education Specialist<\/a><\/p>\n  <\/blockquote>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Shrimp Picante.<\/p>\n","protected":false},"author":23,"featured_media":16181,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"ncst_custom_author":"","ncst_show_custom_author":false,"ncst_dynamicHeaderBlockName":"ncst\/default-post-header","ncst_dynamicHeaderData":"{\"caption\":\"\",\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,15,226,98,103,216],"tags":[145],"class_list":["post-11203","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-mariners-menu","category-sauteed","category-shellfish","category-shrimp","category-summer","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.9 - 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