Smoked Shrimp Recipe

Prep Shrimp

Pat shrimp dry with paper towels. Toss in a bowl with 1 tsp kosher salt, 1/2 tsp black pepper and 2 tbs olive oil until evenly coated.

Smoke

Preheat a smoker or gas grill set up for indirect smoking to 225°F (107°C). Drain soaked wood chips and add to smoker box or foil pouch with holes. Place shrimp on a single layer on a perforated tray or on skewers spaced apart. Smoke until opaque and just cooked through, 12–18 minutes depending on size. Internal temperature should read 120–125°F (49–52°C) for tender shrimp. Remove and rest 2 minutes.

While shrimp smokes, combine 6 tbs softened unsalted butter with 2 tbs finely snipped chives, 1 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper in a bowl. Mash with a fork until smooth and homogenous. Transfer to plastic wrap and form into a small log or refrigerate briefly to firm. Keep chilled until plating.

In a small saucepan combine 2 thinly sliced Meyer lemons (seeds removed), 1/2 cup granulated sugar, 1/4 cup water and 2 tbs lemon juice. Bring to a gentle simmer over medium-low heat, stirring to dissolve sugar. Cook uncovered, stirring occasionally, until peels become glossy and syrup thickens to a jam-like consistency, 12–18 minutes. If foam forms, skim it off. Remove from heat and let cool slightly; marmalade will thicken further as it cools.

Separate small sweet onion into 8 petals, keeping root intact at first to help separation. Pat petals dry.

Whisk together 1/2 cup all-purpose flour, 1 tbs cornstarch, 1/4 tsp baking powder and 1/2 tsp salt in a bowl. Add 1/2 cup cold sparkling water and stir lightly; batter should be lumpy and cold—do not overmix. If batter is too thick, add a tablespoon more water.

Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Working in batches, dip each onion petal into the batter, letting excess drip off, then carefully lower into hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate. Season immediately with a light pinch of salt.

On a serving platter or individual plates, arrange smoked shrimp in a loose circle or row. Place a small quenelle or coin of chilled chive butter on top of every 3–4 shrimp so it melts slightly from residual heat.

Dot Meyer lemon marmalade beside the shrimp in small spoonfuls for bright, sweet-acid contrast.

Tuck 3–4 crispy onion petals alongside the shrimp for crunch and garnish with snipped fresh chives. Serve with Meyer lemon wedges on the side.