Deep Sea Delicacy

     While I was at the Eaton Street Seafood Market ordering some delicious cracked stone crab claws I took notice to something I had never seen before.  In the cooler case along side the Key West Pinks was a variety of shrimp labeled Royal Red.  But since I didn't know anything about them, combined with the fact that they were $2 a pound more, I purchased the Pinks to take back with me to steam up and enjoy as an appetizer before devouring the claws.

     It is well known that shrimp are very healthy to eat.  They are low in fat, carbs and calories and a great source of Omega 3 fatty acid.  And there are lots of choices when it comes to variety.  In addition to the Key West Pinks there are Florida Browns and Atlantic Coast Whites.  But what are Royal Reds?

     

      It turns out that Royal Red Shrimp (Pleoticus robustus) are the most delicate of native shrimp species.  They have the softest texture and the sweetest flavor., despite being larger than other shrimp. And while alive they never see the light of day.  That is because they prefer the cold, dark depths of the ocean out at the edge where the gently sloping bottom of the Gulf drops abruptly off the Continental Shelf.  It is those depths from 1,200 feet to over half a mile beneath the surface that are the home to these ruby colored delicacies.  That's why they are more expensive.  They are more difficult to harvest as shrimp boats must travel 40-50 miles off-shore and dodge commercial traffic in international shipping lanes.

     Steamed, grilled or sauteed Royal Reds cook in half the time and taste more like lobster, sweet and delicious.  Next time I will know and spend the extra two bucks!