Shrimp Boxx Beer Shrimp
Recipe
All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.
INGREDIENTS:
- 2 lbs Jumbo 21/30 Peeled & Deveined Tail-On Gulf shrimp
- 1 tbsp olive oil
- 1/2 cup diced onions
- 1/4 cup bell pepper
- 10 garlic cloves
- 2 cups chopped mushrooms
- 1.5 tbsp Biloxi Shrimp Co. Herb & Spice
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cup chopped parsley
- 1/4 cup green onions
- 8 oz beer
- 2 sticks butter
- French bread for serving
DIRECTIONS:
- Heat pan to medium high and place 1 tbsp olive oil
- Sauté onions and bell peppers for a few mins until soft
- Add mushrooms and cook down
- Add garlic
- Add 1 tbsp Biloxi Shrimp Co. Herb & Spice
- Add shrimp and add the rest of the Biloxi Spice
- Add smoked paprika, salt, and parsley
- Cook on each side until just pink
- Add beer and bring to a boil, then remove from the heat (if you do not remove the pan, you risk your butter being oily instead of silky)
- Cube up butter and add to the pan, stir around until all is melted
- Serve in a bowl with French bread on the side! YUM!
The most delicate of our native shrimp species, with the softest texture and sweetest flavor.
Will cook twice as quickly as other shrimp.
Royal Reds (Pleoticus Robustus) are perhaps the softest and most delicate of all our native shrimp species. This vibrant red shrimp never sees the light of day, preferring the cold dark depths out at the edge where the gently sloping bottom of the Gulf drops abruptly off the continental shelf. Depths from 1,200 ft. to over a half mile down are the home to this sweetest of all shrimp. Steamed, grilled, or sautéed these sweet shrimp are delicious.
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!”
