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Started By
Message
Got 2lbs. of fresh Royal Reds
Posted on 1/11/15 at 3:42 pm
Posted on 1/11/15 at 3:42 pm
Peeled and deveined... how would you cook them if you had them?
6
Posted on 1/11/15 at 4:12 pm to rbWarEagle
I haven't cooked them much, but whatever you do, don't overcook them and don't over salt. They tend to be salty. I think I googled to learn about them because they're so different from regular shrimp.
Posted on 1/11/15 at 4:25 pm to rbWarEagle
berl like gulf skrimpz
Posted on 1/11/15 at 6:25 pm to rbWarEagle
For the love of God don't fry them.
Sautee with garlic and butter and lemon. Finish with herbs
Sautee with garlic and butter and lemon. Finish with herbs
Posted on 1/11/15 at 6:42 pm to rbWarEagle
Either boil or
quote:
For the love of God don't fry them. Sautee with garlic and butter and lemon. Finish with herbs
Posted on 1/11/15 at 7:24 pm to rbWarEagle
Boil with red pepper for about 6 minutes, serve with melted butter.
Posted on 1/12/15 at 9:59 am to rbWarEagle
Where would one procure Royal Reds in Louisiana? I live in Terrebonne, but I only see white and brown shrimp here.
I get Royal Reds when I am on the Gulf Coast in AL and FL, but I never see them in this area. I know they are deep water - but I never see them here. Someone must catch them locally. I prefer Royal Reds to brown and white...
I get Royal Reds when I am on the Gulf Coast in AL and FL, but I never see them in this area. I know they are deep water - but I never see them here. Someone must catch them locally. I prefer Royal Reds to brown and white...
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