Royal Reds

Main Course

Recipe courtesy of Down South by Donald Link

Serves 4 to 6


Royal Red shrimp caught off the coast of Florida and Alabama at a depth of more than 1,000 feet, making them really salty and sweet. Chef Link writes that he didn’t believe the hype when he first heard about them but that, after tasting them, he has to admit that they’re better than regular Gulf shrimp. They are, alas, also hard to find; substitute Louisiana shrimp and generously salt the cooking water.

  • 1 pound Royal Red shrimp, shell and head on
  • ½ pound (2 sticks) unsalted butter
  • Grated zest and juice of 1 lemon
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 (3-inch) rosemary sprig
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne

Royal Reds

Royal Reds

Click image to enlarge


Bring a large pot of water to a boil, add the shrimp, and cook until bright pink and firm 5 to 7 minutes depending on their size. Drain and transfer to a serving bowl.
In a medium skillet over low heat, combine the butter with the lemon zest and juice, Worcestershire, garlic, rosemary, black pepper, and cayenne. Heat just long enough to marry the flavors together, a minute or two. Pour the sauce into individual ramekins (discard the rosemary).
To eat, peel the shrimp and Dif them into the butter sauce. Don’t forget to eat the inner head and legs. To eat the legs, turn the shrimp over and bite them off like you would eat corn on the cob.


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This is an amazing recipe, I followed the recipe and it was delicious. I do think it could be cut by half, there did seem to be a lot of the sauce left over. I will be cooking this again!