Five Shrimp Recipe

Name: Porter's Restaurant and Smokehouses Five Shrimp Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 20 pieces large shrimp (16/20), peeled and deveined, tails on; 3 tbs olive oil; 2 tbs fresh lemon juice; 1 tbs soy sauce; 1 tsp smoked paprika; 2 cloves garlic, minced (about 2 cloves); 1 tsp honey; 1 tsp hot sauce (optional); 3 tsp salt; 1 tsp black pepper, freshly ground; 2 tbs unsalted butter; 2 tbs fresh parsley, chopped; 4 pieces lemon wedges; 0.5 tsp smoked sea salt or finishing salt (optional); 4 cups steamed rice or pilaf; 8 pieces grilled bread or baguette slices; 4 cups mixed greens

Inspired by Porter's Restaurant and Smokehouse

Time40m

Serves4

Add Some Surf Smoke, or Sizzle to any Entree

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Ingredients

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Marinated Shrimp

20 pieces large shrimp (16/20), peeled and deveined, tails on

3 tbs olive oil

2 tbs fresh lemon juice

1 tbs Aged soy sauce

1 tsp Smoked paprika

2 cloves garlic, minced (about 2 cloves)

1 tsp Honey

1 tsp hot sauce (optional)

3 tsp Celtic sea salt

1 tsp Black pepper, freshly ground

Finishing & Garnish

2 tbs Unsalted butter

2 tbs Fresh parsley, chopped

4 pieces lemon wedges

1/2 tsp smoked sea salt or finishing salt (optional)

For Serving Options (optional)

4 cups steamed rice or pilaf

8 pieces grilled bread or baguette slices

4 cups mixed greens

Method

Marinated Shrimp

Prepare shrimp

Rinse shrimp under cold water and pat very dry with paper towels. Trim any remaining veins or shell bits. Dry shrimp will sear instead of steaming.

Make marinade

In a medium bowl whisk together olive oil, lemon juice, soy sauce, smoked paprika, minced garlic, honey, hot sauce (if using), salt, and black pepper until combined.

Marinate

Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate 15–30 minutes (no longer than 30 minutes if using acidic lemon juice to avoid toughening the shrimp).

Cooking & Finishing

Preheat and choose cooking method

Decide whether you want surf-smoke (grill or smoking plank), quick pan-sizzle, or broil. For grill: preheat grill to medium-high (around 400°F/200°C). For skillet: heat a large heavy skillet or cast-iron pan over medium-high until very hot. For broiler: place oven rack 6 inches from the broiler and preheat.

Cook shrimp — grill

Thread shrimp onto skewers (if using wooden skewers, soak 20 minutes first). Oil grates lightly. Grill shrimp 2–3 minutes per side until opaque and firm with light char marks. Remove to a plate.

Cook shrimp — skillet

Add 1 tablespoon oil to the hot skillet. Arrange shrimp in a single layer, leaving space between them. Cook 1.5–2 minutes per side until opaque and just curled with golden edges. Work in batches if needed to avoid crowding.

Cook shrimp — broiler

Arrange shrimp on a rimmed baking sheet lined with foil and lightly oiled. Broil 2–3 minutes per side until opaque and edges are browned. Watch closely to prevent overcooking.

Finish with butter & herbs

When shrimp are just cooked through, add the butter to the pan (or brush butter over grilled/broiled shrimp). Toss or brush until shrimp are glazed and butter melted. Sprinkle with chopped parsley and a small pinch of smoked sea salt if using. Squeeze lemon wedges over before serving.

Serve

Serve the Five Shrimp as an accent to entrees: place over rice or mixed greens, alongside grilled bread, or plate with your main. Each serving is approximately 5 shrimp; divide the 20 shrimp among 4 servings (5 shrimp per person). Offer extra lemon wedges and reserved finishing salt at the table.