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Posted on 7/4/16 at 7:48 am to LakeViewLSU
Marlboro Reds have been sold here forever. Will put hair on your chest
Posted on 7/4/16 at 7:50 am to summersausage
quote:
Maybe I had a bad batch in Florida, but I wasn't blown away.
Agreed, they throw the word "royal" in and the perception is that they are better, but they are just shrimp, and not as good as local brown.
Posted on 7/4/16 at 7:57 am to CajunAlum Tiger Fan
I don't think they're comparable.
Royal reds are delicious. They're different. Not any better or worse than large Gulf shrimp.
Royal reds are delicious. They're different. Not any better or worse than large Gulf shrimp.
Posted on 7/4/16 at 8:18 am to BRgetthenet
Royal reds are a lobster/shrimp mix of taste
Posted on 7/6/16 at 10:42 am to Janky
Shrimp that are molting like soft shell crabs. You fry them whole and eat the whole thing.
Taste like shrimp but the texture is different.
It's really good.
Taste like shrimp but the texture is different.
It's really good.
Posted on 7/6/16 at 10:44 am to JasonL79
quote:Do those taste different?
white shrimp and also inshore brownies
Posted on 7/6/16 at 11:18 am to Napoleon
Napoleon, the shrimp lady at the CCFM had soft shell shrimp last Saturday.
Posted on 7/6/16 at 11:33 am to AlxTgr
quote:
Do those taste different?
Yes, absolutely. Sadly, so many ppl in Louisiana have been eating IQF defrosted then sold as fresh shrimp treated with STPP, they've forgotten what legit fresh shrimp actually taste like. Drive down to the coast and talk to anyone who lives within easy purchasing distance of fresh shrimp: inshore brown shrimp are widely regarded as having the best flavor, with offshore white shrimp a definite second. Some of the flavor can be attributed to habitat/species, but it's also about the handling. Brown shrimp are caught by smaller boats who don't immediately freeze their catch, so when you buy fresh, you're getting actually FRESH shrimp.
Royal reds are a deepwater, sandy bottom species; IOW, not exactly local conditions in our immediate LA area. They're tasty enough, but I'd rather buy my shrimp direct from a boat, caught by someone I know.
A pox on anyone buying pond raised or imported shrimp. A double pox on restaurant owners who use such crap. During the May shrimp season, 21-25s were going for as little as $2.50/lb in SE LA, cheaper than any protein (chicken/beef/pork) you might buy in a supermarket. Yet ppl would rather buy a giant sack of peeled garbage shrimp from Sam's over the local product. Yes, people are lazy & don't care much about taste over convenience.
Posted on 7/6/16 at 12:27 pm to HebertFest08
Most of the time it is steamed seafood on menus once you leave Louisiana. Hard to find a MS or AL spot that boils seafood in some type of seasoned water (at least one that isn't owned by a cooonass transplant that is)
Posted on 7/6/16 at 2:02 pm to Who Me
quote:
Duck Roost seafood in St. Amant sells them.
I've bought them there a few times in the last month and have really enjoyed them.
Posted on 7/6/16 at 2:18 pm to Napoleon
I know lots of shrimpers, been shrimping a lot, I buy and eat and peel a lot of Shrimp. I have run across 2-3lbs of them in my entire life and not all at once, just a few here and there. It's not something that is very common, as least not with the shrimpers I know.
Posted on 7/6/16 at 2:20 pm to Who Me
quote:
Duck Roost seafood in St. Amant sells them.
Yep.
Posted on 7/6/16 at 2:23 pm to hungryone
A 36-40 count brown shrimp to me is the best money can buy, followed by sea-bobs then whites.
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