Shrimp Tales

  • Chef Advocate Highlight: Simon Brown

    SIMON BROWN SEAFOOD R’EVOLUTION Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States almost 7 years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef...

    Read More April 30, 2020
  • ASPA Member Feature: Ocean Springs Seafood

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook...

    Read More April 28, 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 baking pan. Pour mixture over and place under...

    Read More April 27, 2020
  • Recipe: Shrimp with Tomatoes, Fennel, Feta, and Ouzo

    Shrimp with tomatoes, fennel, feta and ouzo is a great way to kick off the weekend. Try it for a Thursday-almost-made-it-to-the-weekend dinner. It’ll seem like you’re already there. Oh-pahhh! “Talk to your fishmonger about the shrimp and see what he says about the wild versus farmed shrimp. I’m not a big fan of the cheap...

    Read More April 26, 2020
  • Chef Advocate Highlight: Robert St. John

    ROBERT ST. JOHN NEW SOUTH RESTAURANT GROUP Chef, Author, Restaurateur & World-Class Eater. Robert St. John has spent more than three decades in the restaurant business. Twenty-nine of those years have been as the owner, CEO and Executive Chef of the Purple Parrot Seafood & Steaks, Crescent City Grill, Mahogany Bar, Branch, Tabella, and Ed’s...

    Read More April 23, 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
  • ASPA Member Feature: Dean Blanchard Seafood, Inc.

    Dean Blanchard Seafood is one of the largest shrimp distributors in the United States. Their advantageous location in Grand Isle, Louisiana is a convenient stop for countless shrimpers that have unloaded at the dock for more than 30 years. This fishing town full of heritage and history is a Mississippi River Delta barrier island that...

    Read More April 21, 2020
  • Recipe: Shrimp Scampi

    The recipe below is a very popular southern-style Shrimp recipe. Serve this wonderful scampi as a first course or serve with hot cooked rice or angel hair pasta and a salad for a complete meal. By Diana Rattray INGREDIENTS 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup clarified butter 4 tablespoons minced...

    Read More April 20, 2020
  • Recipe: Arroz con Camarones

    Recipe by Brad Williamson Ingredients:     1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon saffron threads 1 1/2 cups of water 1 cup rice 1 large garlic clove minced 1/4 cup dry sherry 1/2...

    Read More April 19, 2020
  • Chef Advocate Highlight: Mike Brewer

    Mike Brewer grew up in Grand Bay Alabama learning how to cook at his mother’s heels. After 10 years as an engineer in Alabama, he decided to move to New Orleans to become Vice President of a local engineering firm. Downturns in the financial and energy markets led him to leave engineering and begin a...

    Read More April 16, 2020
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President...

    Read More April 14, 2020
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp and Grits, and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get...

    Read More April 13, 2020
  • Recipe: Wild-Caught Shrimp Gumbo

    INGREDIENTS: 4 tablespoons olive oil 2/3 cup all-purpose flour, browned dark 3 bunches of green onions 3 large onions, chopped 6 cloves of chopped garlic, minced 1 bell pepper – green or yellow, chopped 1/2 bunch of celery chopped 3 pounds okra chopped 1 large center cut ham, chopped 1 can tomato sauce 3 –...

    Read More April 13, 2020
  • Recipe: Shrimp and Tabasco Hot Sauce Cheese Grits

    By Chef Advocate John Currence GRITS INGREDIENTS 1 c. Quaker Quick Grits 1 tsp. Cayenne Pepper 4 tbsp. Unsalted Butter 1 1/2 tbsp. Paprika 3/4 c. X-sharp Cheddar (White) 1 tbsp. Tabasco Hot Sauce 1/2 c. Grated Parmesan Cheese Salt & Pepper to Taste DIRECTIONS 1. Cook grits according to instructions on package. 2. As...

    Read More April 12, 2020
  • Recipe: Shrimp Stew

    By Emeril Lagasse   INGREDIENTS 2 pounds medium-size Wild American Shrimp®, shells and heads on 6 cups water 1 medium-sized yellow onion, quartered 2 bay leaves 1 tablespoon plus 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup flour 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1/4...

    Read More April 9, 2020
  • Chef Advocate Highlight: David Dickensauge

    DAVID DICKENSAUGE CORKS AND CLEAVER ITALIAN BISTRO David Dickensauge has scaled great culinary heights to learn from the best in the restaurant industry. Twenty-one years after venturing out on his own, he is blazing his own path as both executive chef for Bin 77 in Baton Rouge, LA and as co-owner and executive chef for...

    Read More April 8, 2020

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