Jack’s Turf Is the Surf, and He Won’t Scrimp on the Shrimp

At JACKshrimp in Newport Beach, you won’t have much trouble deciding what to eat, because almost the entire menu revolves around large Louisiana gulf shrimp.

Instead of heavy stuffings and rich batters, this unpretentious and inexpensive new eatery serves its star shellfish on ice, slathered over French bread or swimming in a savory and spicy red sauce. Try JACKsnack for $6.95 or JACKshrimp for $11.95, the only difference being the amount of unshelled shrimp served in Jack’s secret sauce, which is based on a family recipe. Both dishes are served with a mound of French bread, delivered daily by C’est Si Bon, a local bakery.

For those who like a heartier meal, JACKrice and JACKpasta feature the same sauce and shrimp plus boneless breast of chicken served over a bed of steamed wild rice or linguine. Both dishes are available in two sizes for $8.95 or $13.95. For lighter appetites, there’s a classic shrimp cocktail for $6.95 and a sandwich for $4.95 that presents cold shrimp with coleslaw, onions and tartar sauce on a large French roll.

Other items on the menu include fresh baked scallops served with steamed wild rice for $12.95 and Salmon Tomatillo Pasta, a fresh salmon fillet baked and served over linguine with salsa for $11.95.

After helping his sister open KILLER SHRIMP in Marina del Rey in 1986, JACKshrimp owner Jack Jasper decided to venture out on his own. He said he looked at more than 150 locations between Pasadena and San Diego before finding the ideal site on Balboa Peninsula, next to the landmark Sid’s Blue Beet.

“I wanted to be here because I felt this area had a real sense of community lacking in other places,” said Jasper, 31. “And I was right. People see a struggling young person trying so hard to break into a tough business, and they’ve really extended themselves.”

Loyal customers, who are mostly referred by word-of-mouth, have brought him new customers plus presents, including a custom-made banner. One customer went so far as to print and distribute his own flyers to advertise JACKshrimp. Even other restaurants have lent a hand, Jasper said.

Some people come just to see the pastel wall and ceiling murals, painted by Corona del Mar artist Susan Marosz.

“The art is so good I could probably charge tour costs,” Jasper said, laughing. “Art students come in to study them, and people take pictures and videotape them. I like that.”

Jasper takes pride in the fact that all the food and beverages served are domestic and sold at what he considers reasonable prices. Stone Creek wines from Northern California are sold by the glass ($3.25) and by the bottle ($12.50).

“People shouldn’t pay more for their beverages than for the meal,” he said. “And I encourage sharing food. I don’t skimp on the shrimp, so two people can dine here for as little as $20 and not leave hungry.”

JACKshrimp, 111 21st Place, Newport Beach Pier, Newport Beach. Open Sunday through Thursday, 5 p.m. to 10 p.m., Friday and Saturday till 11 p.m. (714) 723-1113.