The
Parklander, Parkland FL -
by Denise Bomstein |
I Have Three Words For You
ROYAL RED SHRIMP
After
my crawfish and bread pudding extravaganza, I swore I'd eat on the lighter
side for the rest of my trip...that lasted until dinner when I was
introduced to bless'em - Royal Red Shrimp at King Neptune's Seafood
Restaurant. Served with their scarlet bodies intact, piled
mil-high on a plate, you literally attack the shrimp. I never fought
so hard to eat as I ripped the heads off and struggled to peel off their
tough shells. Royal Reds have a delicious shrimpy-crabby taste and
texture. I ate so many Royal Reds, I lost count. I relished in
them, I indulged in the, I ravished them.. I am a Royal Red Shrimp!
After
I was done making a spectacle of myself, I dug into none other than that
great Southern dessert-bread pudding. I never learn. |
| The
Commercial Appeal, Memphis, TN |
|
Specialty No. 1 is "Busha Browne's Pukka Hot Pepper
Sauce." The "use with discretion" label
warnings are not undeserved. Recipes made with the
Jamaican-based condiment, created by King Neptune's co-owner
Al Sawyer, were among more than 500 entered in the 1995
International Specialty Food Show in New Orleans. Competing
against top chefs from around the country, they not only won top
honors, but the pukka-based palate pleasers beat out Paul
Prudhomme in his own backyard.
Specialty
No. 2, Bon Secour farm-raised oysters are a big deal. And
throughout the Gulf Shores, they don't get much bigger. Lovingly
cared for by Bon Secour Fisheries the little pearl-carriers are
hatchery-raised on platforms above the Gulf floor - an experimental
process developed within the past five years. Because they're
open to water on all sides, these more rapidly maturing oysters
are not only larger and plumper, but cleaner and sweeter.
The Gulf
Shores pay equal homage to the oyster's crustacean cohort, the
way-offshore shrimp. Royal Reds are cagey little deep-sea
swimmers that not many boats can reach. These succulent
shrimp are indeed regal not only in name but in color and taste. |
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|
| The
Birmingham News |
|
The royal red shrimp at King Neptune's, also on Alabama 59, are
tough to beat, especially the price-to-helping ratio. |
| TravelUSA,
by Anne Marie Dunatov Purdy |
|
Seafood is cheap and plentiful at area restaurants, one of the
best being King Neptune's on Gulf Shores Parkway. In
addition to oysters (prepared every which way), crab claws and
corn-crab bisque, the eatery serves up yummy Southern desserts
such as key lime pie.
|
| The
Billings Gazette, by Christine Meyers |
| King Neptune's hint
at the flavor and color you find inside.
The
interiors are on the rule unpretentious, but I've never had better
seafood - from shellfish like the succulent shrimp, crabs and
oysters, to red snapper and grouper and blue marlin. |
| The
Sun, Lowell, Mass., by Fyllis Hockman |
| Alabama's Gulf
Coast: Where natural beauty, sumptuous seafood abound
But the
real attractions unusual local finds available at many Gulf Shore
eateries. Two trademark specialties bring crowds flocking to King Neptune's, an informal, unimposing seafood restaurant
whose formica-topped tables are surrounded by hanging plants,
fish netting and walls straining under the weight of a variety of
seafaring memorabilia. |
| Chattanooga
Free Press, by Barry Courter |
| King Neptune's seafood
restaurant, where everything is to die for.
Owners Al Sawyer
and Diane Bush have taken their combined knowledge of seafood,
gleaned over years of travel and working in business, and created
what is surely the best find in the area.
Located in
what appears to be an old convenience store, King Neptune's offers
some of the best oyster, shrimp and fresh-catch dishes anywhere.
We took home as much as we could eat. |
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