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    "Amazing Shrimp Boxx Recipes"

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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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Three steaks are cooking on a grill with flames

Steak Preps with Executive Chef Sauce

Recipe

INGREDIENTS:

Ingredients:

Steak Preps with Executive Chef Sauce

Description: Organic or All Natural Steak with Executive Chef Marinade

Servings: 1

Difficulty: Easy

Meal: Dinner

Ingredients:


DIRECTIONS:

Preparation: Always thaw meat in refrigerator prior to cooking, or, place under running water for 5-6 minutes. DO NOT thaw in the microwave as it will start cooking the meat. Because this marinate is a pure marinade, which means no water or oil in the ingredients, you can prep your steaks with your olive oil, grapeseed oil, Greek oil, etc., or melted Organic Unsalted Sweet Butter, then pour marinade over steak, cover, and place in refrigerator for a few hours, or overnight. (Marinade as little or as long as you wish as the results will always earn you an award winning preparation.)

Cooking: Grilling: Grill steaks on high heat, high flame, for 2 minutes on each side. Finish with additional minutes to satisfy your favorite preparation. We suggest a medium to rare, but never less than bright pink. All of our red meats cook 1/3 the time of conventional meat. Pan Searing: Searing locks in the natural juice and moisture. Adjust your burner to medium high. Heat Organic Unsalted Sweet Butter or Olive Oil in a frying pan. Place the steak in the pan for 20 seconds, then lift to prevent sticking and to achieve a seared surface. Cook for 2 minutes each side. The meat will continue to cook when you remove from the skillet, so never cook past a bright pink. Oven Baking: Preheat oven to 350 degrees. Sear the meat in a pan first at a very high heat for 1 minute each side. Place in the oven for 3-4 minutes. 

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.
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.
A pile of shrimp with lemon slices and a bowl of oil
Three shrimp are sitting on top of ice cubes on a black surface.
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!”