• A pan filled with shrimp and vegetables on a table.

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    "Amazing Shrimp Boxx Recipes"

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  • A bunch of red shrimp are sitting on a black plate on a table.

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    "Always Fresh Always Delicious"

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    "Red Royal Shrimp Right to Your DOOR!"

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    "Rare Royal Red Shrimp From The Shrimp Boxx!"

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    "Give a Shrimp Boxx GIFT CARD and SAVE!"

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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 bowl of beef stew with carrots and mushrooms next to a spoon and a piece of bread.

Braised Elk Recipe

Recipe

FARM RAISED ELK MEAT

INGREDIENTS:

Ingredients:

2 pounds elk stew meat, cut into bite-sized pieces
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 cup red wine
2 cups beef or elk broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and black pepper, to taste

Instructions:

Preheat oven to 325°F.
Heat the olive oil in a Dutch oven over medium-high heat.


DIRECTIONS:

  1. Add the elk meat and cook until browned on all sides, about 5-7 minutes.
    Remove the meat from the Dutch oven and set aside.
    Add the onion, carrots, celery, and garlic to the Dutch oven and cook until softened, about 5 minutes.
    Add the red wine and deglaze the pan, scraping up any browned bits from the bottom.
    Add the beef or elk broth, tomato paste, thyme, and bay leaves, and stir to combine.
    Return the elk meat to the Dutch oven and season with salt and black pepper to taste.
    Bring the mixture to a simmer, then cover the Dutch oven and transfer it to the preheated oven.
    Bake for 2-3 hours, until the elk meat is tender and the flavors have melded together.
    Remove the Dutch oven from the oven and discard the bay leaves and thyme sprigs.
    Serve the braised elk with mashed potatoes or roasted root vegetables, and enjoy this recipe!

North American farm raised Elk are raised and grazed on lush unsprayed pastures. Once a diet of our native Americans , now part of our healthy lean diet. High in protein and never administered growth hormones or antibiotics. Always processed under USDA supervision and always humanely raised and handled under strict regulations. 100% Grass Fed and Finished!

Royal Reds (Pleoticus Robustus) are perhaps the softest and most delicate of all our native shrimp species. This vibrant red shrimp never sees the light of day, preferring the cold dark depths out at the edge where the gently sloping bottom of the Gulf drops abruptly off the continental shelf. Depths from 1,200 ft. to over a half mile down are the home to this sweetest of all shrimp. Steamed, grilled, or sautéed these sweet shrimp are delicious.
A pile of shrimp on ice with lemon slices
A close up of cooked shrimp in a pan.
A white plate topped with shrimp and green sauce.
A close up of cooked shrimp on a black plate.
A close up of a plate of shrimp with lemon slices and green beans.
A pile of shrimp with lemon slices and a bowl of oil
Three shrimp are sitting on top of ice cubes on a black surface.
A bunch of red shrimp are sitting on a black plate on a table.

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!”