Royal Reds Recipe

Prepare poaching liquid

In a large pot tall enough to hold the shrimp, combine 4 cups water, 1/2 cup white wine, 1 tablespoon kosher salt, bay leaf, peppercorns and the halved lemon. Bring to a gentle boil over high heat.

Once boiling, reduce heat to maintain a steady simmer (medium-high) for 2 minutes to allow flavors to infuse.

Add the 1/2# royal red shrimp (peeled with shells reserved). Cover the pot and steam/poach the shrimp for 3 to 4 minutes, until shrimp are opaque and just firm. Avoid overcooking; royal reds are delicate.

Using a slotted spoon, transfer shrimp to an ice bath briefly to stop cooking (30–60 seconds), then drain well and keep warm in a covered bowl.

While shrimp poaches, place 1/2 cup softened unsalted butter in a medium bowl.

Add 1 minced shallot, 2 cloves minced garlic, 1 teaspoon Creole seasoning, 1/2 teaspoon paprika, 1/4 teaspoon cayenne, 1 tablespoon chopped parsley, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Stir thoroughly to combine into a smooth compound butter. Taste and adjust seasoning (more cayenne for heat, more lemon for brightness). Transfer the butter to a small heatproof bowl and keep at room temperature if serving immediately, or gently warm (melt) before serving if you prefer dipping sauce.

Preheat oven broiler or set oven to 425°F (220°C) with rack in upper third.

In a small bowl combine 1 tablespoon olive oil, 2 cloves minced garlic, 1/2 teaspoon red pepper flakes, 1/4 teaspoon salt and 1 tablespoon chopped parsley.

Brush or lightly drizzle the oil mixture onto both sides of 6 slices of baguette. Arrange on a baking sheet in a single layer.

Broil or bake for 3–5 minutes per side until golden and crisp. Watch carefully to avoid burning the garlic. Remove and keep warm.

Warm 2 tablespoons of the prepared Creole butter gently (microwave 10–15 seconds or in a small saucepan) to serve as a dipping sauce.

Arrange the warm, peeled royal red shrimp on a shallow serving platter. Spoon a few dollops of the Creole butter over the shrimp so they glisten; reserve some butter for dipping.

Place the spicy garlic toasts alongside the shrimp. Garnish with chopped parsley and lemon wedges.

Serve immediately as a peel-and-eat beginning: diners dip shrimp into warmed Creole butter, squeeze lemon as desired and enjoy with the spicy garlic toast.