Royal Reds, corn, potatoes and butter, from Gulf Shores, Alabama
Photo: Gossamer1013
“I told Mr. Gossamer, who was used to moving a lot, that I was not used to that, nor would I consent to living more than six hours from a beach,” writes Gossamer1013.
Here’s partly why: A Sunday dinner of corn on the cob, boiled potatoes and shrimp. “The Gossamers,” from North Alabama, have been vacationing for the past twenty years in Gulf Shores, staying in one of the area’s “19 gazillion condos” whose owners “always seem to be from Missouri.”
“The condos come complete with linens, pots and pans, dishes—all you have to supply is the food. Or not, if you eat out a lot. I like it because it gives us a choice and we don’t have to stop playing on the beach, get cleaned up, and go out for every meal (or get up early for breakfast out).”
Gossamer couldn’t recall the name of this particular take-out spot, just that it was within walking distance of east beach. Evidently, Gulf Shores is swimming in seafood restaurants: King Neptune’s, The Shrimp Basket, The Tin Top Restaurant & Oyster Bar, The Undertow…. Gossamer notes, however, “the trip is not complete without a stop at Doc’s Seafood Shack –dress down and get the gumbo.”
The Sunday dinner delightfully pictured above, on Missouri plates and marine placemats, features not just any shrimp but Royal Reds. These shrimp (netted in waters 2400 feet deep and all frozen while aboard ship) are especially salty and, as Gossamer proves, a beautiful color. Here’s a recipe for Lower Alabama BBQ Royal Red Shrimp that sounds awfully good.
Gossamer recommends, “October (after fall break) is a great time to go (to Gulf Shores). Sometimes the water is still warm enough for swimming in late November. The rates are down then, and you won’t wait hours for a table.” She adds, “I do not work for their Chamber of Commerce.”
But this take-out plate will.
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