Bought my first pound of Red Royal Shrimp at Emery's this last weekend!

I might say it was the best tasting shrimp I have ever had!!!!

Had no idea there were such flavor changes between shrimp
species.

What are the varieties that taste good?

Which shrimp to only use as bait?

How did you cook them?

Quote:

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What are the varieties that taste good?

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I don't think I've ever had a bad shrimp that wasn't bad for another reason (old, frozen, overcooked, etc.), but this made me think to mention rock shrimp. My shrimp guy basically considers them by-catch so when he gets them they're only $1-2/lbs. They're a pain in the neck to shell/clean and you don't get a lot of meat out of them, but I love those tasty little dudes. Almost like a little lobster bite and awesome in pasta dishes or done New England lobster roll style.

sorry for the delay....work has been a real *****

From a recipe call (Salt and Pepper Prawns)

• I had a 1lb of Royal Reds
• 1 TBS Hawaiian Sea Salt
• 1 TBS corn starch
• 1 TBS Coconut oil
• fresh ground pepper
• 1 1/2 TBS of butter
• 6 cloves of garlic(i used 3 big cloves)
• 1 tsp white wine
• 3 TBS of chopped cilantro

Prep & Cook

• massage RR in Hawaiian Sea Salt and let sit for 10 min
• Now put into a container with water that covers all RR and let it sit for an additional 15 min. Brines the RR's
• Drain RR's and pat dry
• Coat RR's with corn starch
• Apply medium heat to frying pan and add coconut oil
• cook 1 minute per side. They are already pink when you start cooking
• remove RR from pan
• add chopped garlic and butter to pan....don't burn garlic
• add back the shrimp for another 3o secs.
• plate shrimp
• add white wine to deglaze pan and pour over RR's
• Add chopped cilantro
• Eat while hot