Porter's Shrimp Plate Recipe

If using frozen shrimp, thaw in the refrigerator overnight or under cold running water for 15–20 minutes. Pat shrimp very dry with paper towels.

Wash and dry potatoes. Cut into uniform 1/4–1/2 inch fries. For crisper fries, soak cut potatoes in cold water for 20–30 minutes, then drain and pat dry.

Preheat oven to 425°F (220°C) if baking fries, or heat a deep pot for frying oil to 350°F (175°C) if frying fries. For grilled shrimp, preheat grill or grill pan to medium-high.

Place the dried shrimp in a bowl. Add 1 tsp kosher salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tbsp olive oil. Toss until shrimp are evenly coated. Let sit 5–10 minutes to absorb seasoning.

Breading setup

In one shallow bowl whisk the egg and buttermilk. In a second bowl combine flour, cornstarch and 1 tsp Old Bay seasoning. Place breadcrumbs in a third bowl.

Working in batches, dredge seasoned shrimp first in the flour mixture, shaking off excess, then dip into the egg-buttermilk, then press into breadcrumbs to coat. Place breaded shrimp on a wire rack while oil heats.

Heat vegetable oil in a deep pot or skillet to 350°F (175°C). Fry shrimp in batches so oil temperature holds, about 2–3 minutes per batch, until golden brown and cooked through (internal temp ~120–130°F). Do not overcrowd. Transfer to a paper towel-lined tray and lightly salt immediately.

If using skewers, thread 6–8 shrimp per skewer. Brush grill grates or grill pan with oil. Place shrimp on the hot grill and cook 1.5–2 minutes per side (3–4 minutes total) until opaque and nicely charred in spots. During the last 30 seconds, brush with 1 tbsp unsalted butter for gloss and flavor.

Toss the cut, dried potatoes with 1 tbsp neutral oil, 1 tsp kosher salt, and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet without crowding.

Bake at 425°F (220°C) for 25–30 minutes, turning once halfway, until golden and crisp. Alternatively, to fry fries: heat oil to 325°F (160°C) and blanch potatoes in batches 3–4 minutes until soft but not brown; remove and drain. Increase oil to 375°F (190°C) and fry in batches until golden and crisp, about 2–3 minutes; drain and season immediately.

Arrange shrimp (grilled or fried) on a plate with fries. Add lemon wedges and small bowls of cocktail sauce and tartar or remoulade. Sprinkle chopped parsley over fries and shrimp if using.

Serve immediately while shrimp and fries are hot. Recommend 1/2 cup cocktail sauce and 2 lemon wedges per serving.