Preparing royal red shrimp
Deep in the water, Royal Crimson Shrimp are red when they're uncooked. They taste and feel more like lobster and are sweeter than conventional shrimp. Find out how to prepare Royal Reds here.
DESCRIBE THE ROYAL RED SHRIMP.
I recently had to buy some Royal Red Shrimp when I saw them at my local grocery shop. They are quite distinctive.
They are hard to capture, making them less profitable for fishers, and may be found 430 fathoms down (almost half a mile).
There are several places where this unique seafood may be found, but the Gulf Coast between Florida's panhandle and Mississippi is the greatest.
The peak harvest for Royal Reds occurs in September, but since they are often flash-frozen on the boats, you may eat them all year long. The Royal Red season lasts from late summer through late fall.
They taste slightly like lobster and are sweeter and butterier than regular shrimp. The most amazing feature is that they are pink even before cooking. See:
How can you tell whether something is cooked?
You cannot use the standard method for assessing whether or not they are cooked because they are already pink.
Shrimp often become pink when cooked, and it is a terrific sign that they are done. Instead, keep an eye out for Royal Reds that become somewhat curled and more opaque.
They've been cooking in the pan below for approximately a minute. You can see that although some of them are still a little more jiggly, others have begun to coil and become opaque.
A RECIPE FOR ROYAL RED SHRIMP
Over a low heat, I melted 2 tablespoons of butter. Then I added 1 pound of the Royal Reds that had been peeled and deveined (you'll likely need to do this yourself as domestic shrimp like these are rarely sold already peeled and deveined).
Check out this awesome video for that, however, keep in mind that the veins of the Royal Reds are not always black. They can occasionally be more coral, pink, or red.
As the shrimp cooked, I stirred them. Shrimp of this kind cook more fast than typical shrimp. At the low temperature, these just took a few minutes,
I moved them to a dish as soon as they were all done frying so that the heat from the pan wouldn't continue to cook them. I didn't want to take the chance because I've read that overcooked Royal Reds are not at all good.
What else must you complete? I seasoned them with salt and then served them. Isn't it wonderful to experience a new flavor in its purest form? These newborns should only get butter and salt.
For these, some people like to use garlic butter or add lemons and parsley towards the end.
You may serve them with a sauce or use them in a standard shrimp dish, but I advise you to try them plain first so you can taste the difference in flavor from other shrimp.
I wish you could discover them at a store close to you and that you would adore them just as much as I do. Missing them? So, I suppose you'd best schedule a tour of a few Gulf Coast eateries!
DESCRIPTION
Deep in the water, Royal Crimson Shrimp are red when they're uncooked. They taste and feel more like lobster and are sweeter than conventional shrimp. Find out how to prepare Royal Reds here.
INGREDIENTS
- Unsalted butter, divided into two tablespoons.
- Peeled and deveined 1 lb. (40–50 count) Royal Red Shrimp
- Add a little salt
INSTRUCTIONS
- In a big skillet over low heat, melt the butter.
- Add the shrimp when it's warm.
- Cook with constant stirring until they have all slightly curled and are opaque.
- Transfer to a platter right away. Add salt and then serve.
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