If you see Royal Red Shrimp on a menu or at the seafood market they ARE NOT “just another shrimp. They taste somewhat sweeter and have more of a lobster taste than other shrimp.
Gulf White, Brown and Pink Shrimp are harvested in relatively shallow water (30-100 feet). In stark contrast, Royal Red Shrimp are harvested at depths between 1200 and 1800 feet.
Royal Reds are a deepwater, slope-dwelling species that live far offshore and hundreds of feet down. So far down that daylight is basically a rumor. That single fact (depth) explains almost everything that makes shrimping for Royal Reds unique: the boats, the trips, the gear, the on-deck processing, and the near non-negotiable need to freeze the catch immediately.
Tip #1
When buying them at seafood markets buy them "heads on" and frozen. That way they haven't been thawed and are in their fresh caught (and immediately frozen) condition.
Royal Red harvesting boats travel 40 to 60 miles offshore and have to perform many complicated trawling procedures because of the extreme depth of the operation. This takes more time per trawling session.
It's not unusual for these boats to stay offshore more than a week. The most practiced method to ensure the quality of the harvest is to use IQF (Individual Quick Freezing). This is done immediately after the Reds are caught.
The IQF of the Reds preserves their pristine most delicious condition and the boats can keep shrimping until they have a full load.
Tip #2
When you do buy these delectable treats, take the time to thaw them out correctly and use a steaming method to cook them.
Better yet, let the seafood market where you buy them steam them for you. That way your only job will be to perfect the butter and garlic sauce to dip them in and/or the homemade
cocktail sauce. I'm sure you can come up with a one of a kind recipe that will have your family and friends begging for more.
