{"id":11223,"date":"2022-05-05T09:00:03","date_gmt":"2022-05-05T13:00:03","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11223"},"modified":"2023-08-02T07:38:53","modified_gmt":"2023-08-02T11:38:53","slug":"shrimp-grilled-with-herb-butter","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/shrimp-grilled-with-herb-butter\/","title":{"rendered":"Shrimp Grilled with Herb Butter"},"content":{"rendered":"\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>\u00bc cup unsalted butter<\/li>\n\n\n\n<li>2 tablespoons fresh lemon juice<\/li>\n\n\n\n<li>1 teaspoon dried parsley flakes<\/li>\n\n\n\n<li>1 teaspoon dried chives<\/li>\n\n\n\n<li>\u00bd teaspoon dried tarragon leaves<\/li>\n\n\n\n<li>\u00bd teaspoon dry mustard<\/li>\n\n\n\n<li>\u215b teaspoon cayenne pepper<\/li>\n\n\n\n<li>\u215b teaspoon garlic powder<\/li>\n<\/ul>\n\n\n\n<p>Melt butter and add lemon juice and seasonings. Add shrimp and marinate for 30 minutes. Remove shrimp and reserve marinade. Place on skewers or in a hinged wire grill. Cook about 4 inches over hot coals, basting occasionally with marinade and turning, until done about 8 minutes.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\" target=\"_blank\" rel=\"noreferrer noopener\">Joyce Taylor<\/a>&nbsp; &nbsp;From:&nbsp;<em>No-Salt Seafood: All the Flavor Without the Salt<\/em><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>Three species of penaeid shrimp \u2014 <a href=\"https:\/\/deq.nc.gov\/shrimp\" target=\"_blank\" rel=\"noreferrer noopener\">white, pink, and brown<\/a>\u00a0\u2014 are caught in North Carolina and make up most of the shrimp\u00a0<a href=\"https:\/\/www.fisheries.noaa.gov\/species\/white-shrimp\" target=\"_blank\" rel=\"noreferrer noopener\">harvested in nearby states<\/a>\u00a0as 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\u00a0<a href=\"https:\/\/ncseagrant.ncsu.edu\/hooklinescience\/2020\/04\/13\/whats-up-with-nc-shrimp\/\" target=\"_blank\" rel=\"noreferrer noopener\">offshore versus inshore catches<\/a>\u00a0in\u00a0<a href=\"http:\/\/hooklinescience.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">Hook, Line &amp; Science<\/a>. \u00a0\u00a0<\/p><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><\/blockquote>\n\n","protected":false},"excerpt":{"rendered":"<p>Mariner&#8217;s Menu shares Shrimp Grilled with Herb Butter.<\/p>\n","protected":false},"author":23,"featured_media":11224,"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":"{\"showAuthor\":true,\"showDate\":true,\"showFeaturedVideo\":false,\"caption\":\"\"}","ncst_content_audit_freq":"","ncst_content_audit_date":"","ncst_content_audit_display":false,"ncst_backToTopFlag":"","footnotes":""},"categories":[217,229,15,98,103,216],"tags":[159,47,145],"class_list":["post-11223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall","category-grilled","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-butter","tag-herbs","tag-main"],"displayCategory":null,"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.0 - 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