Royal Red Shrimp
From Deep in the Gulf

They love sandy mud as well as silt. The preferred depth is from 820 to 1,550 feet, though they can be found at a depth of 2400 feet. They never see daylight and prefer temps from 45-55 degrees. They are harvested by dragging nets across the seafloor. Only about 250 fishermen have licenses to net them in the Gulf of Mexico.

Reds are larger than the typical shrimp and mature at about 3 years old. Their coloring ranges from pink to brilliant crimson red. Because they are caught in deep water as far as 40 - 60 miles from shore, they are frozen as soon as they are brought on board.

Chefs say that their high fat content makes them more tender and sweeter than other shrimp species. The Royal Red is already pink when it's raw, unlike most other shrimp. It tastes almost lobster-like and has a rich flavor and texture.

Some seafood markets will ship fresh Royal Red Shrimp directly to you. This can be a little bit expensive but it's not outrageous, especially if you just have to have a meal made from this succulent shrimp.

When cooking this shrimp, it only takes around half the amount of time as other shrimp do. Some say it tastes similar to bay scallops. If the shrimp are simmered, the stock produced is very flavorful and great for making delicious and colorful sauces. No salt need be added because these shrimp tend to be saltier than other shrimp species.

Several Gulf Shores restaurants are known for their royal red shrimp. Two that get mostly rave revues for the dish are King Neptunes and Gulf Shores Steamer and Grill.

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