Smoked Port Royal Shrimp

by Table 301, Soby's Tastemaker in Residence

Port Royal

Port Royal

Roasted Sweet Corn Cake, Jalapeño Apple Butter = Perfect Pairings


Apple Butter

6 Granny Smith Apples
2 Jalapeños, seeded and finely diced
1/4 cup Maple Syrup
1/2 cup Water
1/4 lb Butter
Salt and Fresh Ground Pepper


1/2 gallon Water
1 1/2 cups Kosher Salt
1/2 cup Sugar
1/4 cup Pickling Spice
1 clove Fresh Garlic, peeled and smashed
1 Lemon, juiced
2 lbs Port Royal Shrimp (21-25 ct), peeled and deveined 


  1. For the Apple Butter: Peel and rough chop the apples removing the core and seeds. Place the jalapeños, apples, maple syrup, and water in a saucepan and cook on medium heat until the apples are quite tender. Puree the apple mixture in a blender. As the apples become smooth and while the mixture is still hot, add the butter in small batches, pureeing to emulsify. Season to taste with salt and pepper. Reserve until needed and serve warm or cold. 
  2. For the Shrimp: Combine all ingredients except the shrimp in a saucepan and bring to a boil. Move from the heat and cool over an ice bath. When the brine is cool, add the shrimp and soak for 20 minutes. Drain the shrimp and pat dry with paper towels. Refrigerate the shrimp while you prepare the other components. Smoke the shrimp in a smoker or on a grill for 5 minutes or until shrimp is just cooked through.

Cook’s Note

“The flavor combination of this dish will blow you away. You can also make this recipe as an hors d’oeuvre by baking the batter in mini muffin tins and topping the muffin with the apple butter and the shrimp.”