Thread: Royal Reds

Not a recipe, but a food question; in a blind taste test, could you pick out royal reds vs. any other shrimp? We brought some home that I grilled tonight. They were excellent, but not sure if they are any better than other shrimp we've eaten.

Originally Posted by Kevin E.

Not a recipe, but a food question; in a blind taste test, could you pick out royal reds vs. any other shrimp? We brought some home that I grilled tonight. They were excellent, but not sure if they are any better than other shrimp we've eaten.

I have never had them grilled. I blackened some and they tasted the same as other shrimp. A lot of fish taste the same when they are seasoned heavily. I usually only get royal reds steamed and they do have a flavor similar to lobster, but sweeter and better tasting than steamed browns or whites. It could have something to do with the royals living in deep, cold saltwater vs. other shrimp coming from warmer nearshore and bay water. From what the markets tell me they are IQF on the boat and that alone helps preserve flavor.

I'd say that few people could tell a difference between the two even when boiled without any seasonings, much less seasoned.
I know I couldn't, I'd be like "Yep, that's shrimp, yeah, that's shrimp too."

There's a huge difference beteen the two IMO. Royal reds are much sweeter and flavorful that browns or whites. No comparing the two. But I only eat royal reds steamed with some old bay and tonys

I could easily tell the difference between royal reds and brown/white shrimp. Too me, the taste is completely different.
I've only ever eaten them steamed, don't know of any restaurant that serves them any other way.
BTW, royal reds are only caught in winter in very deep water, 800-1,500' deep. All are quick frozen on the boat, so there is no such thing as "Fresh" royal reds.

I prefer IQF royal reds. I think they are sweeter and delicious when boiled and dipped in drawn butter. Grilled or with cocktail sauce you probably wouldn't notice much difference.

Folks who seem to know suggest steaming them without any seasonings...just water. Having followed that advice, the Reds do have a much better "lobstery" flavor as my wife describes it.

Next time I'll just steam them. Glad to have a reason to try them again.