suggestions on cooking "royal red" shrimp needed..

deepsouth · September 2008

"Royal Red Shrimp (pleoticus robustus)
Royal Red Shrimp are a deep water bright red shrimp caught mostly off of Florida’s Coast and a few places in the Gulf of Mexico. The shrimp have large heads, long antennae and feelers and very red shell.

Royal Red’s are the sweetest shrimp there is. The highly prized flavor is unique and highly sought after. The deep water gives the meat a soft texture so care in cooking is required. They are great peeled and the fried or broiled in the shell."

i'm wanting to cook these on the egg, but i'm struggling to think of a method. bar-b-que on foil is what i'm thinking, but i am not sure what to baste them with?

suggestions?

thanks in advance.

vidalia1 · September 2008

try garlic & lemon w butter...or
AZRP Shrimp if you like spicy...or
marinated in Wishbone Italian dressing...or
wrapped in bacon....

so many ways to do shrimp...you can ever lightly batter them and cook in evoo in a CI skillet...all yummy... :silly:

Fidel · September 2008

Since you want the taste of the shrimp I would do a very simple presentation.

Remove the heads and legs, slice through the shell along the back, but do not remove, and devein. Then skewer them and lightly season, if at all.

Cook carefully - I would do them direct around 300-325 on a raised grid getting the shrimp as far from the coals as possible. Maybe baste/brush with a little butter toward the end of the cook. I would not use any additional smoking woods.

I would serve with either a nice remoulade or a cocktail sauce on the side.

Cecil · September 2008

Good call, Fidel.

Walt

deepsouth · September 2008

i should have mentioned, the shrimp i bought were fresh, with the heads on them from joe patti seafood in pensacola (one of the best seafood places i've ever been in).

thanks for the posts so far. i'll try to take some photos.

fishlessman · September 2008

hope they are as sweet as maine shrimp, we dont tell anyone about these. im not the biggest fan of grilled shrimp, the curry dish is the best shrimp dish ive had in a long time, made it several times this year. dont use the cilantro in the recipe, basil is better and you want thai basil if you can find it, i would go with canned pineapple if the fresh stuff isnt ripe enough as well. this is a stove top dish, not an egg dish. but its good
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=392243&catid=1

for grilled shrimp a sweet sticky glaze worked good for me, for some reason im not particullarly fond of grilled shrimp, but this was good. the chourico was partially cooked in boiling water before getting skewered
http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=168670&catid=1

deepsouth · September 2008

fishlessman wrote:

hope they are as sweet as maine shrimp, we dont tell anyone about these. im not the biggest fan of grilled shrimp, the curry dish is the best shrimp dish ive had in a long time, made it several times this year. dont use the cilantro in the recipe, basil is better and you want thai basil if you can find it, i would go with canned pineapple if the fresh stuff isnt ripe enough as well. this is a stove top dish, not an egg dish. but its good
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=392243&catid=1

for grilled shrimp a sweet sticky glaze worked good for me, for some reason im not particullarly fond of grilled shrimp, but this was good. the chourico was partially cooked in boiling water before getting skewered
http://www.greeneggers.net/index.php?option=com_simpleboard&func=view&id=168670&catid=1

wow, these sound fantastic, but i can't get my hands on alot of those ingredients. that's one of the worse things about living in mississippi..... that and we have no craft beer scene at all.

fishlessman · September 2008

i always wanted to go down there and catch a big ole catfish, but what would i drink sitting on the river bank without any good beer around.

deepsouth · September 2008

fishlessman wrote:

i always wanted to go down there and catch a big ole catfish, but what would i drink sitting on the river bank without any good beer around.

i travel to buy good beer, so you could stop by my place first and' i'd hook you up.

YB · September 2008

This is a wonderful recipe from our friend KennyG that we lost 2 years ago next month right after Eggtoberfest.
Larry

Shrimp to die for

Posted by KennyG on July 15, 1998 at 06:26:09:

Greetings gang,

Let's take a break from all the gas grill comparos
and talk food. How about some appetizers? Grilled
shrimp?

If you liked my boneless/skinless smoked chicken
breast recipe or my wings to die for, just wait
until you try this one. Been working on this
simple recipe for a long time until I recently
stumbled across some great commercial sauces. No
more spice blending for me thanks to Mrs. Dogs.
This is too good not to share!

Guesstimate how much of the following marinade,
in these approximate proportions, you will need
for the number of skewers of shelled and deveined
shrimp you care to grill. If you're lucky enough
to be able to consistantly obtain fresh, good
quality 21-25 ct. or better, I envy you!

1/2 cup Wishbone "Robusto" italian salad dressing
1 heaping tablespoon honey
1 heaping tablespoon Jamaican jerk sauce - best
with Mrs. Dogs. Have also tried Grand Anse
and Busha Browne's
1 dash worcestershire
1 pinch fresh ground black pepper (tellicherry)

Stir thoroughly with a wire wisk to completely
dissolve the honey. "Paint" the mixture on both
sides of the shrimp skewers with a basting brush
30-60 minutes before cooking.

Crank up the HIGHEST heat you can muster with your
gas or charcoal grill (use lump if you've got) and
if you are into smoking chips, I suggest guava and
mesquite. 2 minutes or less per side will do it
(relative to 21-25 ct. size) and the honey will
carmelize quickly for a crispy outside. As a
precaution against overcooking, go straight from
the fridge to the grill.

I had guests fighting over these at a recent party.
They will also have a nice little pepper bite
to them.

K~G

bubba tim · September 2008

Guy and Gals, I got to tell you, I AM an Egghead, but there is only one way to have Royal Reds, broiled with butter. They are very delicate in sweet flavor. You can put them on the egg direct heat and don't put anything on them it is still not the same. I have tried. I have 16# of rock shrimp and 10# of Royal Reds right now vacum packed frozen. I AM pleading with you, don't do them on the Egg.

Big'un · September 2008

Actually, If you get the rock shrimp and lay them on their backs, split the underside open, and drizzle garlic butter and herbs on them, while they cook indirect, you'll love it.

Now, where are you getting rock shrimp from? I can't find them anywhere. Thanks!

Big'un · September 2008

Wrap in proscuitto(sp) and cook direct at 300F. When the shrimp are done add a light amount of BBQ sauce to finish. Enjoy!

bubba tim · September 2008

These are the people that started the industry. They have a web site but you can only order via the phone.
The rocks come deviened and split already. They are not cheap. http://www.wildoceanmarket.com/index.php
Enjoy with your favorite cut of beef or just OD on rocks. :woohoo: :woohoo:

deepsouth · September 2008

well..... no pictures.... the taste good, but i completely overcooked them. i didn't forget the two minutes per side, i got completely pulled away from the egg to answer the door, causing me to let the shrimp sit on probably three times longer than they should have stayed on.

i ended up using a mixture of evoo, butter, salt, pepper & tsunami spin to brush over the shrimp.

the taste was all there, but the consistency was off.

i'll do better next time.

suggestions on cooking "royal red" shrimp needed..

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