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-   -   Royal Red Shrimp (https://www.discusscooking.com/forums/f16/royal-red-shrimp-74117.html)

CraigC 08-09-2011 03:28 PM

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!:ohmy:

Craig

babetoo 08-09-2011 03:49 PM

never seen them here in california. wish we could get them. i love lobster.

Uncle Bob 08-09-2011 06:01 PM

Yes I've tried them....Way back, I used to pick up a cooler full when traveling in the Pensacola/Destin area...Very nice!!

CraigC 08-10-2011 02:42 PM

I intend to make them a regular on the menu.:smile:

Craig

Snip 13 08-10-2011 03:36 PM

"Envy" Oh darn why don't I live close enough to the ocean to get fresh seafood!!!!!
I'm so jealous!

buckytom 08-11-2011 12:37 PM

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.

powerplantop 08-11-2011 01:01 PM

I would love to try them. Where are you buying them?

CraigC 08-11-2011 04:51 PM

Quote:

Originally Posted by buckytom (Post 1035801)
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.

Craig

buckytom 08-11-2011 11:17 PM

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.

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

Inland Seafood: Royal Red Shrimp

the pages are old, but both are still in business.

Michael K 08-13-2011 03:28 PM

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).

raider1 06-22-2013 07:50 PM

just came from gulfshores with some steaming them tonite anyone got a good recipe

buckytom 06-22-2013 08:42 PM

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.

CraigC 06-22-2013 10:24 PM

Quote:

Originally Posted by raider1 (Post 1276878)
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.

Dawgluver 06-22-2013 10:29 PM

Quote:

Originally Posted by CraigC (Post 1276949)

The side of the Old Bay can has a great recipe. Just don't over cook them.

+++1

Cooking Goddess 06-22-2013 10:50 PM

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...

buckytom 06-22-2013 11:25 PM

Quote:

Originally Posted by Dawgluver (Post 1276951)
+++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.

CraigC 06-23-2013 06:52 AM

Quote:

Originally Posted by buckytom (Post 1276970)
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.

Roll_Bones 10-24-2013 11:35 AM

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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