Hey there, fellow seafood lovers! I’ve been cooking royal red shrimp for over a decade now, and lemme tell you – these babies are something special. Today I’m gonna share everything I know about preparing these sweet, delicious crustaceans that taste more like lobster than regular shrimp.
What Makes Royal Red Shrimp So Special?
Before we dive into cooking methods let’s talk about what makes these shrimp unique
- They’re caught super deep in the ocean (like half a mile down!)
- They’re naturally pink/red even when raw
- They have a sweeter, more buttery flavor than regular shrimp
- Their texture is remarkably similar to lobster
- They’re mainly found in the Gulf Coast between Florida and Mississippi
When Can You Get Your Hands on These Beauties?
The peak season for royal reds runs from late summer through late fall, with September being the prime time. But here’s the good news – since they’re usually flash-frozen right on the fishing boats, you can enjoy them year-round!
How to Tell When Royal Reds Are Perfectly Cooked
Unlike regular shrimp that turn pink when cooked, royal reds are already pink when raw. So here’s what to look for instead:
- Their color becomes more intense and opaque
- The flesh firms up but stays moist
- They curl up slightly
- The tails begin to overlap the heads
Pro tip: These guys cook FAST – usually just 1-3 minutes depending on your cooking method!
My Favorite Ways to Cook Royal Red Shrimp
1. Simple Sauté Method (My Go-To!)
Ingredients:- 1 pound royal red shrimp- 2 tablespoons butter- Salt to taste- Optional: garlic, lemon, herbsInstructions:1. Pat shrimp dry2. Melt butter in large skillet over medium-low heat3. Add shrimp in single layer4. Cook 2-3 minutes, stirring continuously5. Remove immediately when opaque6. Season and serve2. Quick Steam Method
Instructions:1. Set up steamer basket (water shouldn't touch basket)2. Bring water to boil3. Add shrimp in single layer4. Cover and steam 2 minutes5. Check doneness - cook 30 more seconds if needed6. Remove and season3. Gentle Boil Method
Instructions:1. Bring pot of water to boil2. Add frozen shrimp directly3. Reduce to strong simmer4. Cook 4 minutes or until opaque5. Remove with slotted spoon6. Pat dry and serveWhat NOT to Do With Royal Reds
I’ve learned these lessons the hard way, folks:
- Don’t overcook them – they’ll get tough and rubbery
- Avoid heavy sauces that mask their natural sweetness
- Don’t leave them on the grill unattended
- Don’t thaw and refreeze
Serving Suggestions
These beauties shine with simple preparations:
- Melted butter and lemon
- Light cocktail sauce
- Simple garlic butter
- Over creamy polenta or grits
- In a light pasta dish
Storage Tips
- Use within 2 days of thawing
- Keep well-chilled around 40°F
- Handle gently to avoid bruising
- Store in coldest part of fridge
Where to Find Royal Red Shrimp
If you’re not near the Gulf Coast, don’t worry! You can find them:
- At better seafood markets (usually frozen)
- Through online seafood retailers
- Some specialty grocery stores
- Northern markets might label them as “Stonington reds”
Final Thoughts
Y’all, I can’t stress enough how special these shrimp are. While they might cost a bit more than regular shrimp, they’re totally worth the splurge for special occasions. Their sweet, lobster-like flavor and tender texture make them a true delicacy.
Remember – the key to perfect royal reds is gentle cooking and simple seasonings. Let their natural flavors shine through!
Happy cooking, friends! If you give these a try, I’d love to hear how they turned out in the comments below. And don’t forget to share this guide with your seafood-loving buddies!
P.S. – If you’re ever down in the Gulf Coast area, especially around Mississippi or Alabama, do yourself a favor and order some fresh royal reds. Trust me, you won’t regret it!
Recipe #3 (b)- Sauteed Royal Red Shrimp
This is another recipe for sauteed royal red shrimp. Royal red shrimp can be prepared in a variety of ways. I’m hoping that the crushed red pepper flakes, a couple of garlic cloves, parsley, and oregano in this recipe will provide a lot of flavor for sauteed shrimp. It can be served alone or with radicchio and ricotta spaghetti.
- 1½ pounds big shrimp, peeled and deveined, tails on
- 2 tbsp extra-virgin olive oil
- Lemon wedges for serving
- 4 minced garlic cloves
- 2 tablespoons fresh flat-leaf parsley, chopped
- 2 tbsp. fresh oregano, chopped
- A pinch of red pepper flakes, crushed
- 1/2 cup white wine, dry
- Freshly ground black pepper and coarse salt
First, heat the oil in a large skillet over medium heat. Cook for 1 to 2 minutes, or until the garlic is tender but not browned. Add the shrimp, parsley, oregano, and red pepper flakes. Then, cook and stir frequently, for about 2 minutes, or until the shrimps are bright pink and opaque.
Increase the heat to medium-high and add in the wine. Cook until the liquid has mostly evaporated. After that, pull the pan from the heat and season it with salt and pepper. Serve immediately, garnished with lemon wedges.
Recipe #4 – Pan-Fried Boiled Instant Royal Red Shrimp
Let’s see if we can replicate the flavor of another royal red shrimp recipe. This is a simple and kid-friendly recipe. The cooking time is around ten minutes.
- 1¼ to 1½ pound peeled royal red shrimp (or any other type).
- 2-3 tablespoons salted butter
- 2-3 tablespoons De Cecco L’Olio extra virgin olive oil
- Salt to taste.
- Pepper to taste.
- 1 medium minced shallot
- 1/4 to 1/2 cup chopped Italian parsley
- Garlic, minced (1/2 – 1 tablespoon)
- White wine (1/4 to 1/2 a cup)
- Lemon juice (half a lemon)
- Parmesan Cheese, freshly grated
- Linguine or Capellini, freshly prepared.
Melt butter and olive oil in a pan over medium to medium-high heat.
Add shallots and garlic. Cook until the shallots are transparent, about 1-2 minutes. Pour in the white wine slowly and cook for 60-90 seconds. Then add the shrimp. Cook for 2-3 minutes, or until the shrimp are firm to the touch.
Add the lemon juice, salt, pepper, and Italian parsley and stir to combine. Mix in 1/4 cup or so of freshly grated Parmesan cheese. Serve it over your favorite freshly cooked pasta. Season with salt and pepper, as well as additional parmesan cheese to make it even tastier.
Royal Red Shrimp | Goldens’ Cast Iron Cooker | Heath Riles
FAQ
How long do you boil royal red shrimp on the stove?
- Place Royal Red Shrimp in a bowl of water to defrost for 15 to 20 minutes.
- Boil water with salt, crab seasoning , or Old Bay seasoning on high heat.
- When water reaches a rolling boil, add no more than 1 lb. …
- Boil for no more than 2 – 2 ½ minutes in the shell.
What’s the difference between royal red shrimp and regular shrimp?
Hank Shaw, author of Hook, Line and Supper, explains that royal reds are softer and more lobster-like than typical Gulf shrimp and similar to Pacific spot prawns, another deepwater shrimp. You can think of it more like scallops, blue crab, or lobster flavor profiles.
Are royal red shrimp good?
Yes, Royal Red shrimp are generally considered very good. They are known for their distinctive, rich, and naturally sweet flavor, often compared to lobster or bay scallops.