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Couple of lbs of Royal Reds & some fresh shucked oysters...what to do
Posted on 2/24/12 at 10:56 am
Posted on 2/24/12 at 10:56 am
Any ideas or recipes? We were going to boil/steam the shrimp & maybe do some oysters on the pit w/ garlic, cheese,butter, etc.
Never cooked royal reds before, is there a difference in steaming them v/s boiling? I know either way, it doesn't take long & you don't salt the water. Thought of doing some bacon wrapped dates stuffed with cream cheese but I don't want to go to hell, so those will have to wait until Saturday.
Never cooked royal reds before, is there a difference in steaming them v/s boiling? I know either way, it doesn't take long & you don't salt the water. Thought of doing some bacon wrapped dates stuffed with cream cheese but I don't want to go to hell, so those will have to wait until Saturday.
3
Posted on 2/24/12 at 11:07 am to TIGERFANZZ
Dont' boil the royal reds. Old Bay and steam them. Have them with drawn butter. They are lobster like.
Grill a couple of oysters with romano, butter, L&P, little bit of cayenne.
Grill a couple of oysters with romano, butter, L&P, little bit of cayenne.
Posted on 2/24/12 at 11:15 am to TIGERFANZZ
I have a lot of royal reds in the freezer from a friend. I've never cooked them either and have been wondering about other ways to use them aside from steaming them. I'd like some suggestions, as well.
Posted on 2/24/12 at 11:19 am to TIGERFANZZ
quote:
Royal Reds
Been a while since I had some. Now I want some. 
Posted on 2/24/12 at 11:20 am to Gris Gris
quote:
aside from steaming them
I've grilled them before. Maybe 30-40 seconds per side. Came out fantastic.
Posted on 2/24/12 at 11:25 am to Gris Gris
I put 20lbs of Royal Reds in the freezer this summer. I'm out now, but I boiled almost every one of them. I did some on the grill too. You have to cut your cook/soak time down compared to regular gulf shrimp or they become a royal pain in the arse to peel. But it is certainly doable and they turn great.
The lady I bought them from in Gulf Shores gave me the spill about you have to steam them, don't add any seasoning, yada yada. It's BS. Just don't cook them too long..
The lady I bought them from in Gulf Shores gave me the spill about you have to steam them, don't add any seasoning, yada yada. It's BS. Just don't cook them too long..
This post was edited on 2/24/12 at 11:26 am
Posted on 2/24/12 at 11:41 am to LSUballs
quote:
The lady I bought them from in Gulf Shores gave me the spill about you have to steam them, don't add any seasoning, yada yada. It's BS. Just don't cook them too long..
Yeah, guy we bought them from said boil them for 1-1 1/2 minutes & don't add salt. So that is what we're gonna do-adding red pepper to the water. Heard a lot of people say steaming is better than boiling but I don't know if it makes a big difference.
Posted on 2/24/12 at 12:00 pm to Gris Gris
Just put them in water with a bag of crab boil. Heat the water. When the ruby reds float they are done.
Eat with your choice of drawwn butter, remoullaide or cocktail sauce.
Or simply plain if you prefer.
Eat with your choice of drawwn butter, remoullaide or cocktail sauce.
Or simply plain if you prefer.
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