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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 plate of lamb chops and vegetables next to a glass of wine.

Maple & Shallot Roasted Rack of Venison

Recipe

INGREDIENTS:

Ingredients:

Maple & Shallot Roasted Rack of Venison

Description: 

Servings: 2-3

Difficulty: Average

Meal: Dinner

Ingredients:

  • 1.5 lb rack of venison (5 ribs)
  • Salt and freshly ground black pepper
  • Olive oil
  • 1.5 cups maple syrup
  • 2.5 cups veal stock
  • 3 sprigs thyme
  • 1 bay leaf
  • 5 peppercorns
  • 1 clove garlic, peeled
  • 2 tablespoons butter
  • 3 large carrots, peeled and chopped
  • 8 shallots, trimmed and pealed


Preparation: Preheat the oven to 400 degrees. Season venison generously with salt and pepper, rub with a little olive oil and let rest at room temperature.
Cooking: In a medium saucepan, combine the maple syrup, veal stock, thyme, bay leaf, peppercrns and garlic. Gently boil until reduced by half. Set a roasting pan over medium-high heat and add the butter. When hot, brown the rack on all sides, then transfer to a plate. Pour the maple-stock reduction into the roasting pan. Return the rack to the pan, meat-side up. Add the carrots and onions and season them with salt. Cook in the oven for 10 minutes, basting venison with sauce every 5 minutes. Flip venison and continue roasting until a thermometer inserted in the center registers 130 degrees, 10 to 20 minutes more (start checking the internal temperature after 10 minutes).
Serving: Transfer rack to a cutting board and let rest for 10 minutes. If vegetables are fork-tender, transfer them to a serving platter. If not, put them in a saucepan. Strain the sauce into the saucepan and simmer until reduced to desired thickness or until the vegetables are tender. Season sauce to taste with salt and pepper. Slice the venison and serve with vegetables and sauce. Cheers to healthy eating!

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A white plate topped with shrimp and green sauce.
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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!”