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New Lower Shipping Prices Announced

Zirlotts Gulf Products with our excellent quality and delicious Seafood from the Gulf of Mexico has negotiated lower shipping rates with UPS. Now you can save money while still enjoying our delicious seafood.

Browse our website today, choose your favorite gulf shrimp, seafood gumbo, fresh oysters or many more of our gourmet seafood products.

SHOP NOW!

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buy Lump crabmeat 1 lb. container $22.00 + s/h
Lump Crabmeat 1 lb. container

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Royal Red Shrimp from Zirlotts Gulf Products

Royal Red Shrimp from Zirlotts Gulf Products, gulf shrimp, alabama shrimp

Royal Red Shrimp are tender, delicious and are one of the most unique harvestable species of shrimp in the Gulf of Mexico. Unlike most shrimp, when bitten into they are tender and almost lobster-like unlike the usual crispness you find in other shrimp. They come from deep, cold water along the continental shelf, with depths ranging as deep as 2,000 ft. They do not travel and you will rarely find them outside of the Southeast. Due to their unique tenderness and sweetness, they do well in simple recipes of just on their own. They also cook in the half the time of their counterparts. If overcooked, they tend to become mushy (and not rubbery).

Buy Royal Red Shrimp from Zirlotts Gulf Products which we harvest directly from our own boats.

Go to the Order page now.


Enjoy a tasty Recipe below.

Recipe courtesy of Al Sawyer
Show: FoodNation with Bobby Flay
Prep Time:  20 min
Cook Time: 4 to 5 min
Yield: 6 servings

Ingredients

Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread.

Recipe courtesy of Al Sawyer