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    "Amazing Shrimp Boxx Recipes"

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    "Always Fresh Always Delicious"

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    "Red Royal Shrimp Right to Your DOOR!"

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    "Rare Royal Red Shrimp From The Shrimp Boxx!"

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    All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.

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A white plate topped with crab legs and dipping sauce

Alaska King Crab Provencal

Recipe

INGREDIENTS:

Ingredients:

  • 1/2 cup unsalted Butter
  • 4 cloves Garlic, slivered
  • 1 Tbsp minced Shallot
  • 1 Tbsp chopped fresh Thyme
  • 1 Tbsp chopped fresh Marjoram
  • 1 Tbsp (total) additional fresh herbs: Lemon Thyme, Parsley, & Rosemary
  • 1/4 tsp Sea Salt, or to taste
  • 1 bottle (750 ml) Brut Champagne
  • 3 to 4 pounds Alaska King Crab legs, thawed
  • 1 loaf of warmed crusty French Bread, sliced


Directions:

Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add sea salt to taste. Keep sauce warm.

Rinse Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Steam crab in large pot, 3 to 4 minutes, until heated-through. Serve crab with dipping sauce, warm bread and chilled champagne.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)


A pile of shrimp on ice with lemon slices
A close up of cooked shrimp in a pan.
A white plate topped with shrimp and green sauce.
A close up of cooked shrimp on a black plate.
A close up of a plate of shrimp with lemon slices and green beans.
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A bunch of red shrimp are sitting on a black plate on a table.

Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

“Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”