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Old 08-09-2011, 03:28 PM   #1
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Royal Red Shrimp

Anyone tried these? They are deep water shrimp from the Gulf. They have a taste that reminds one of spiny lobster. I'm hooked!

Craig

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Old 08-09-2011, 03:49 PM   #2
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never seen them here in california. wish we could get them. i love lobster.
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Old 08-09-2011, 06:01 PM   #3
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Yes I've tried them....Way back, I used to pick up a cooler full when traveling in the Pensacola/Destin area...Very nice!!
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Old 08-10-2011, 02:42 PM   #4
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I intend to make them a regular on the menu.

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Old 08-10-2011, 03:36 PM   #5
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"Envy" Oh darn why don't I live close enough to the ocean to get fresh seafood!!!!!
I'm so jealous!
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Old 08-11-2011, 12:37 PM   #6
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i've had them here in the northeast, but i didn't know you could get them from the gulf. dw recently had a royal red shrimp cocktail that reminded me of the scene in "the blues brothers'.

it makes sense that since cold water lobsters taste better, cold (deep) water shrimp would follow suit. and since gulf shrimp are the best there is, i can only imagine how good deepwater gulf shrimp would be.
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Old 08-11-2011, 01:01 PM   #7
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I would love to try them. Where are you buying them?
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Old 08-11-2011, 04:51 PM   #8
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Quote:
Originally Posted by buckytom View Post
i've had them here in the northeast, but i didn't know you could get them from the gulf. dw recently had a royal red shrimp cocktail that reminded me of the scene in "the blues brothers'.

it makes sense that since cold water lobsters taste better, cold (deep) water shrimp would follow suit. and since gulf shrimp are the best there is, i can only imagine how good deepwater gulf shrimp would be.
After doing some research on them, appearently they only come from the Gulf. Maybe they only consider them commercially viable from the Gulf?

The only place I've found them here is at Penn Dutch Meats. I picked some up today.

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Old 08-11-2011, 11:17 PM   #9
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it seems they are mostly commercially fished in the gulf, but you can get them in stonington connecticut and brunswick georgia.

in fact, royal reds are also called stonington reds.

http://seagrant.uconn.edu/publicatio.../redshrimp.pdf

Inland Seafood: Royal Red Shrimp

the pages are old, but both are still in business.
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Old 08-13-2011, 03:28 PM   #10
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I love Royal Reds! The Lobster Place 212-255-5672( fantastic quality of most everything) in NYC just started carrying them heads on fresh and they ship anywhere. Joe Patti's in Pensicola has them as well heads on or headless and a lot of other great shrimp and seafood in general including Scamp (Bobby Flays favorite fish).
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Old 06-22-2013, 07:50 PM   #11
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just came from gulfshores with some steaming them tonite anyone got a good recipe
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Old 06-22-2013, 08:42 PM   #12
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i'm probably too late, but two of my favourite ways to make shrimp are in a quick tomato basil sauce, and portugese garlic shrimp. i'm running out the door right now. will post recipes later.

and welcome, raider.
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Old 06-22-2013, 10:24 PM   #13
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just came from gulfshores with some steaming them tonite anyone got a good recipe
The side of the Old Bay can has a great recipe. Just don't over cook them.
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Old 06-22-2013, 10:29 PM   #14
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The side of the Old Bay can has a great recipe. Just don't over cook them.
+++1
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Old 06-22-2013, 10:50 PM   #15
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I have a bag in the freezer that we picked up on our last foray to Trader Joe's. They are called "Argentinian Red Shrimp". Not exactly the gulf of Mexico, so I guess those little buggers have migrated around a bit. Haven't tried them yet, but they were earmarked for shrimp-and-grits. Might do them with a lemon-garlic-basil cream sauce. Decisions, decisions...
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Old 06-22-2013, 11:25 PM   #16
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+++1
wow, my eyes are going bad. with the smaller font size, i thought you said "ewww".

while old bay is a nice seasoning, i find most, almost everyone over does it. i mean caked on old bay. on crabs, on shrimp and so on.

what the f?

would anyone dump that much herbs and spices on anything else, especially delicate seafood?

can you imagine 1/4 inch thick spreads of herb-ox or bell's seasoning on a turkey or chicken?

just my opinion, of course.
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Old 06-23-2013, 06:52 AM   #17
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Quote:
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wow, my eyes are going bad. with the smaller font size, i thought you said "ewww".

while old bay is a nice seasoning, i find most, almost everyone over does it. i mean caked on old bay. on crabs, on shrimp and so on.

what the f?

would anyone dump that much herbs and spices on anything else, especially delicate seafood?

can you imagine 1/4 inch thick spreads of herb-ox or bell's seasoning on a turkey or chicken?

just my opinion, of course.
The can says 2 tsp per # of shrimp in the shell. I desolve it in the liquid and pour it over the shrimp. I fire it over high heat and when I get heavy steam from under the lid, I pull the pot off the heat and let it stand for 10 minutes.
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Old 10-24-2013, 11:35 AM   #18
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Craig. We just mentioned this in the other thread. I need to pull the bag my red shrimp were in. I made some fried shrimp last night and the bag is in the trash.

I am certain they are red shrimp as it says so on the bag. They also have a thicker shell than regular shrimp and they were not as expensive.
I just stumbled across these shrimp at a IGA grocery store in Tryon NC.

Price was right so I bought a bag and they were very good. I wish I could get them fresh though!
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