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      All hail Royal Reds, the huge crimson shrimp that taste like lobster and scallops, the crown jewel of Gulf shrimp.

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    A white plate topped with crab legs and dipping sauce

    King crab Bisque

    Recipe

    INGREDIENTS:

    Ingredients:

    • 1/2 cup unsalted Butter
    • 4 cloves Garlic, slivered
    • 1 Tbsp minced Shallot
    • 1 Tbsp chopped fresh Thyme
    • 1 Tbsp chopped fresh Marjoram
    • 1 Tbsp (total) additional fresh herbs: Lemon Thyme, Parsley, & Rosemary
    • 1/4 tsp Sea Salt, or to taste
    • 1 bottle (750 ml) Brut Champagne
    • 3 to 4 pounds Alaska King Crab legs, thawed
    • 1 loaf of warmed crusty French Bread, sliced


    Directions:๏ปฟ

    Remove any pieces of shell or cartilage from crab meat. Break meat into small pieces. Saute onion in butter until tender and golden. Blend in flour and seasonings. Add milk gradually, stirring constantly. Stir and cook until thick. Add crab meat and heat thoroughly. Serve crab bisque in large soup bowls and garnish with a pinch of fresh parsley.

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    Royal Red Shrimp are absolutely packed with a rich, natural flavor. They’ve been compared to lobster, bay scallops, or Blue Crab, and because they’re larger in size than other Alabama shrimp, they’re a true Alabama Gulf Seafood feast.

    “Royal Reds are such a delicacy,” said Chris Blankenship, director of Alabama Marine Resources and program administrator of the Alabama Seafood Marketing Commission (ASMC). “The taste is second to none, which makes them a must-have when you find them on the menu or at a retailer. A plate of steamed Royal Reds does not last long when I find them on a menu!”

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