{"id":6546,"date":"2016-06-06T13:44:47","date_gmt":"2016-06-06T17:44:47","guid":{"rendered":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/?p=6546"},"modified":"2024-01-09T15:12:01","modified_gmt":"2024-01-09T20:12:01","slug":"broiled-shrimp-with-fresh-parsley","status":"publish","type":"post","link":"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-shrimp-with-fresh-parsley\/","title":{"rendered":"Broiled Shrimp with Fresh Parsley"},"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 medium or large shrimp<\/li>\n\n\n\n<li>\u00bc cup soy sauce<\/li>\n\n\n\n<li>\u00bc cup vegetable oil<\/li>\n\n\n\n<li>\u00bc cup fresh lemon juice<\/li>\n\n\n\n<li>\u00bc cup snipped fresh parsley<\/li>\n\n\n\n<li>\u00bc teaspoon salt<\/li>\n\n\n\n<li>\u215b teaspoon freshly ground black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon Tabasco sauce<\/li>\n<\/ul>\n\n\n\n<p>Place the rack in the top third of the oven and preheat the broiler.<\/p>\n\n\n\n<p>Peel shrimp, leaving on tail section. In shallow dish, combine soy sauce, oil, lemon juice, parsley, salt, pepper and Tabasco. Place shrimp in mixture and marinate in refrigerator 15 minutes. Remove from marinade and place on baking sheet.<\/p>\n\n\n\n<p>Broil about 4-inches from heat until done, about 5 to 6 minutes, turning once.<\/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;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","protected":false},"excerpt":{"rendered":"<p>Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil. Mariner&#8217;s Menu shares Broiled Shrimp with Fresh Parsley.<\/p>\n","protected":false},"author":23,"featured_media":6547,"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":[228,217,15,98,103,216],"tags":[47,145],"class_list":["post-6546","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-broiled","category-fall","category-mariners-menu","category-shellfish","category-shrimp","category-summer","tag-herbs","tag-main"],"displayCategory":null,"acf":{"ncst_posts_meta_modified_date":null},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.8.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Broiled Shrimp with Fresh Parsley - Mariner&#039;s Menu<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ncseagrant.ncsu.edu\/mariners-menu\/broiled-shrimp-with-fresh-parsley\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Broiled Shrimp with Fresh Parsley - Mariner&#039;s Menu\" \/>\n<meta property=\"og:description\" content=\"Before broiling, fillets, steaks, shellfish and kabobs should be lightly oiled with margarine, butter, vegetable or olive oil. 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