{"id":11684,"date":"2023-02-09T09:00:55","date_gmt":"2023-02-09T14:00:55","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=11684"},"modified":"2023-12-18T17:17:48","modified_gmt":"2023-12-18T22:17:48","slug":"herbed-shrimp-in-parchment","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/herbed-shrimp-in-parchment\/","title":{"rendered":"Herbed Shrimp in Parchment"},"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>2 pounds medium or large shrimp<\/li>\n\n\n\n<li>vegetable oil<\/li>\n\n\n\n<li>2 tablespoons fresh lime juice<\/li>\n\n\n\n<li>1 tablespoon olive oil<\/li>\n\n\n\n<li>\u00be teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon salt<\/li>\n\n\n\n<li>\u00bc teaspoon chopped dill weed<\/li>\n\n\n\n<li>\u00bc teaspoon sugar<\/li>\n\n\n\n<li>\u00bd teaspoon ground cumin<\/li>\n\n\n\n<li>\u00bd teaspoon chopped fresh basil<\/li>\n\n\n\n<li>1 \u00bd teaspoon pressed garlic<\/li>\n\n\n\n<li>2 teaspoons minced green onion tops<\/li>\n<\/ul>\n\n\n\n<p>Prepare 6 or 8 pieces of parchment. Lightly oil each with vegetable oil.<\/p>\n\n\n\n<p>Peel shrimp and devein, if desired. Combine juice, olive oil, pepper, salt, dill, sugar, cumin, basil, garlic and green onion in a wide, shallow dish. Lay shrimp flat in mixture, then turn.<\/p>\n\n\n\n<p>Divide shrimp evenly among parchment. Close parchment. Bake at 400\u00b0 F until puffy and lightly browned, about 10 to 12 minutes. Place on individual plates.<\/p>\n\n\n\n<p>Contributed by&nbsp;<a href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/contributors\/\">Joyce Taylor<\/a>&nbsp; From:&nbsp;<a href=\"https:\/\/uncpress.org\/book\/9780807855133\/mariners-menu\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em>Mariner\u2019s Menu: 30 Years of Fresh Seafood Ideas<\/em><\/a><\/p>\n\n\n<blockquote class=\"wp-block-ncst-blockquote\"><p><strong>DID YOU KNOW?<\/strong><\/p><p>Shrimp are&nbsp;<a href=\"https:\/\/deq.nc.gov\/about\/divisions\/marine-fisheries\/public-information-and-education\/kids-educational-pages\/crustaceans#:~:text=Shrimp%20are%20the%20second%20most,in%20our%20sounds%20and%20rivers.\" target=\"_blank\" rel=\"noreferrer noopener\">crustaceans<\/a>&nbsp;and belong to a larger group or animals called Arthropods.&nbsp; Their skeleton is outside of their body (exoskeleton) and must be shed periodically when the animal grows.<\/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 Herbed Shrimp in Parchment.<\/p>\n","protected":false},"author":23,"featured_media":11686,"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":[227,217,15,98,103,216],"tags":[145],"class_list":["post-11684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked-or-roasted","category-fall","category-mariners-menu","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 v24.6 - 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