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Royal Reds...question on cooking
Posted on 11/1/12 at 6:45 pm
Posted on 11/1/12 at 6:45 pm
I thought I would do something different for the game this weekend. Picking up 30lbs of Royal Reds tomorrow..I have cooked these before but not 30 lbs.
Think it is okay to cook the taters, onions & sausage and corn with Swamp Fire and then dro the Reds in for 90 seconds then get out of water? Or would this make them too salty?
Thinking about doing these in a separate pot as well...
Thoughts?
Think it is okay to cook the taters, onions & sausage and corn with Swamp Fire and then dro the Reds in for 90 seconds then get out of water? Or would this make them too salty?
Thinking about doing these in a separate pot as well...
Thoughts?
2
Posted on 11/1/12 at 7:09 pm to BayouBengalinBama
quote:
Picking up 30lbs of Royal Reds tomorrow.
Easily $200 worth of very fine shrimp. Do NOT put them anywhere near Swamp Fire or crab-boil of any kind. You are correct to worry about them getting too much salt. Boil them separately in clean water with a few cups of white vinegar.
If you only have one pot, and that is the issue, boil the veggies first in whatever you want. Change the water, cook the shrimp, then use the clean water to re-heat the seasoned veggies.
This post was edited on 11/1/12 at 7:10 pm
Posted on 11/1/12 at 7:20 pm to Btrtigerfan
Thanks Btr....that is what I thought.
I've got several pots so I'll cook these by themselves.
Was going to add a little cayenne and lemon juice with some white vinegar.
I've got several pots so I'll cook these by themselves.
Was going to add a little cayenne and lemon juice with some white vinegar.
Posted on 11/1/12 at 7:31 pm to BayouBengalinBama
My new cookbook had a new rich butter recipe. I'll look it up and post it later.
Posted on 11/1/12 at 7:49 pm to Btrtigerfan
quote:
Do NOT put them anywhere near Swamp Fire or crab-boil of any kind.
Why do you say this? I have cooked them without and with seasoning. It just depends on what you want. It's not like the seasoning ruins the meat or the taste of the meat.
Posted on 11/1/12 at 9:43 pm to JasonL79
Am I the only only that thinks the term royal red is just a bunch of BS? It's the same damn shrimp we buy in LA. People in Bama just call it a fancy name.
Crab boil, shrimp boil, lemon,
Cook for 5 minutes dump in seperate container with ice and water from pot. Don't want to chill just want to stop cooking.
Crab boil, shrimp boil, lemon,
Cook for 5 minutes dump in seperate container with ice and water from pot. Don't want to chill just want to stop cooking.
Posted on 11/1/12 at 10:15 pm to LSUisBetterthanU
quote:
It's the same damn shrimp we buy in LA
Uhh no. Royal reds should be dipped in a butter sauce, much like lobster. Nothing like gulf shrimp.
If you're going to ruin the rich flavor of royal reds with crab boil, just save your money and buy gulf shrimp.
Posted on 11/1/12 at 10:58 pm to NaturalBeam
Boil them but don't overdue it with the boil and seasoning. As NB said, they're much more like lobster than shrimp.
Posted on 11/2/12 at 12:17 am to LSUisBetterthanU
quote:
Am I the only only that thinks the term royal red is just a bunch of BS?
Yes. You are the only one. The difference between a Royal Red and a regular ol' Gulf shrimp is a quite noticeable. My only guess is that someone sold you some "Reds" and not some Reds. They are very tender, salty, and delicious.
Posted on 11/2/12 at 12:25 am to BayouBengalinBama
Royal reds stand alone in flavor. I wouldn't use crab boil etc on them. They're salty on their own and cook quickly. They're sweet and lovely. Drawn butter and maybe a bit of lemon compliment them.
Posted on 11/2/12 at 12:53 am to Gris Gris
quote:
Royal reds stand alone in flavor.
Salted water and some lemon juice and zest only. It is like screwing up lobster or Stone crab claws.
Posted on 11/2/12 at 8:10 am to glassman
quote:
Salted water and some lemon juice and zest only.
Royal reds are already salty. No need to salt your water or do anything with them other than boil and dip in butter. If you want to season them, sprinkle some old bay on top after cooking.
quote:
It is like screwing up lobster or Stone crab claws.
agreed
Posted on 11/2/12 at 8:17 am to LSUisBetterthanU
quote:
It's the same damn shrimp we buy in LA. People in Bama just call it a fancy name.
No, it is definitely a different species of shrimp.
Shrimp species link
I've eaten royal reds tons of times and I don't think they taste that much different than other species of shrimp but I will have to try it again like everyone else is saying (just butter and not much seasoning). They definitely don't taste like stone crabs to me though.
Posted on 11/2/12 at 10:11 am to JasonL79
No crab boil, like lobster in flavor. If you have leftovers, make lobster rolls.
Posted on 11/2/12 at 10:32 am to LSUDav7
quote:
If you have leftovers
Not at my house.
Posted on 11/2/12 at 10:37 am to NaturalBeam
quote:
Royal reds should be dipped in a butter sauce, much like lobster.
This
Posted on 11/2/12 at 1:47 pm to Btrtigerfan
Btr..... Please post the butter recipe.
Thanks
Thanks
Posted on 11/2/12 at 1:47 pm to Btrtigerfan
Btr..... Please post the butter recipe.
Thanks
Thanks
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