Shrimp Tales

  • Don’t Forget the Little Guy (the Little Shrimp, That Is)

    It’s common behavior to automatically reach for the largest, juiciest-looking shrimp you can find when sourcing ingredients for your next shrimp dish. However, did you know that smaller sizes of shrimp can be just as delicious? Smaller-sized shrimp aren’t just the “shrimp” of shrimp. Small shrimp (less than 61-70 size) are more tender and are...

    Read More April 29, 2020
  • Wild American Shrimp’s 2019 Chef of the Year David Guas Responds to the Coronavirus by Cooking Free Meals for Arlington Community

    In addition to managing his own restaurant, Bayou Bakery & Café in Arlington, Virginia, Wild American Shrimp’s 2019 Chef of the Year David Guas is doing good deeds for others by providing free, healthy meals to Arlington’s children and their families. Like many restaurants across the nation, Bayou Bakery has faced the hardship of temporarily...

    Read More April 21, 2020
  • Recipe: Shrimp in Swamp Grass

    INGREDIENTS:     1 pound Wild American Shrimp® (31/35 count), peeled and de-veined 2 tablespoons Dijon mustard1/4 cup balsamic vinegar 3/4 cup olive oil 1 tablespoon capers 1 large sweet onion, thinly sliced 1/2 head cabbage, thinly sliced DIRECTIONS: Cook shrimp in boiling salted water until it just turns pink. Drain and put the shrimp...

    Read More April 13, 2020
  • Recipe: Mary’s Garlic Gulf-Caught Shrimp

    INGREDIENTS: 1 package of herb and garlic seasoning mix 1 bottle of Catalina dressing 1 cup real butter 6 garlic cloves – minced 2 pounds of M&M Brand, 16/20 headless shrimp DIRECTIONS: Mix the first four ingredients together and melt. Cut shrimp in half and place in a baking pan. Pour mixture over and place...

    Read More April 13, 2020