Shrimp Tales

  • ASPA Member Feature: Gulf Pride Enterprises, Inc.

    Gulf Pride Enterprises, Inc. is naturally all about one thing: pride. It’s a word that represents the 60-year-old family-operated Biloxi business well — a company now run by owner Wally Gollott. Not only does the name signify a high standard of quality for the 50,000 pounds of wild-caught Gulf shrimp processed daily during the season,...

    Read More June 30, 2020
  • Ginger-Poached Recipe: Wild Gulf Shrimp with Yuzu-Wasabi “Cocktail” Sauce

    INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid 6 cups Mirin 3 cups Rice vinegar ¾ cup Ginger, sliced ¾ cup Scallion, chopped 9 ea Garlic, whole cloves 3 ea Jalapeño, halved ¾ cup Carrot, thin sliced ¾ cup Celery, thin sliced 1 Tbsp. Black peppercorns, whole 3...

    Read More June 29, 2020
  • Recipe: Louisiana Shrimp, Caribbean Style

    This recipe was from Floyd Kyle, the winner of | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  LOUISIANA SHRIMP, CARIBBEAN STYLE   INGREDIENTS                               Recipe by...

    Read More June 28, 2020
  • Chef Advocate Highlight: Geraldo Bayona

    GERALDO BAYONA COLUMBIA RESTAURANT Named corporate chef in 2005, Geraldo Bayona (Chef Jerry) is based at the flagship, 112-year-old Columbia Restaurant℠ in Tampa’s historic Ybor City, which remains Florida’s oldest restaurant. The restaurant has fifteen different dining rooms, with seating for 1,700 people. Fourth-generation co-owner and Columbia Restaurant Group President, Richard Gonzmart, has turned to...

    Read More June 25, 2020
  • ASPA Member Feature: Gulf Crown Seafood Company, Inc.

    Gulf Crown Seafood Company Inc. has been in operation since 1987 when it opened in Delcambre, Louisiana, which is a city centrally located on the Gulf of Mexico, and is about the halfway point between the Texas and Florida coastlines. Every morning, Jeff Floyd, president of the processing plant, drives down a special road to...

    Read More June 23, 2020
  • Recipe: Garlic Lime Roasted Shrimp Salad

    GARLIC LIME ROASTED SHRIMP SALAD BY A SPICY PERSPECTIVE Check out this DELICIOUS recipe and remember to always use Wild American Shrimp! To view the full recipe, visit A Spicy Perspective. Back to Recipes 

    Read More June 22, 2020
  • Recipe: Basil Chimichurri Grilled Wild Gulf Shrimp Skewers

    INGREDIENTS: 4 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off 6 cups Cilantro, leaves 6 cups Fresh basil leaves 6 Tbsp. Fresh oregano 6 ea. Garlic, whole cloves 4 ea. Jalapeño, no seeds ½ cup Shallot, sliced 2 Tbsp. Cumin 6 Tbsp. Sherry vinegar 6 Tbsp. Lime juice 1½ Tbsp. Black...

    Read More June 21, 2020
  • Chef Advocate Highlight: Jim Smith

    CHEF JIM SMITH EXECUTIVE CHEF OF THE STATE OF ALABAMA AND CHAIRMAN OF THE ALABAMA SEAFOOD MARKETING COMMISSION Jim Smith is the Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission. As the state chef, he has placed an emphasis on using the best local ingredients and has made...

    Read More June 17, 2020
  • ASPA Member Feature: Lafitte Frozen Foods, Corp.

    Lafitte Frozen Foods Corporation is a family-owned operation that has gained a solid reputation in the shrimp industry as one of the largest domestic processors in the United States. The impeccable approach to providing customers with a quality product for the last 35 years is attributed to the company’s dedicated team, which is comprised of...

    Read More June 15, 2020
  • Recipe: Cajun Shrimp, Sausage, and Vegetable Skillet

    Visit this page to see how we tested this delicious recipe for ourselves!  This Cajun Shrimp and Sausage Vegetable Skillet from is the BEST 20-minute meal packed with awesome cajun flavor with shrimp, sausage, and summer veggies. This makes a great low carb meal and is also great for meal prep! THIS RECIPE LOOKED...

    Read More June 14, 2020
  • Chef Advocate Highlight: Chef Peter Vauthy

    PETER VAUTHY RED, THE STEAKHOUSE Executive Chef Peter Vauthy is turning the steakhouse business on its side and mixing things up while staying true to his homegrown roots. Inspired by what he learned from his family while incorporating his unique perspective on the classics, Chef Vauthy’s envelope-pushing culinary masterpieces stem from the marriage of innovation...

    Read More June 11, 2020
  • ASPA Member Feature: R. A. Lesso Seafood, Inc.

    When Rudy Lesso Jr. walks into his office, he is greeted with a perfect panoramic view of Biloxi Back Bay. On a clear blue sky kind of morning when the wind is still, the surface of the water is like glass and beautifully captures a pristine reflection of shrimp boats lined around his docks that...

    Read More June 9, 2020
  • Recipe: Shrimp “Al Ajillo”

    SHRIMP “AL AJILLO” Garlic Shrimp Recipe by: Chef Geraldo Bayona, Corporate Chef, Columbia Restaurant INGREDIENTS ½ cup extra virgin olive oil 10 garlic cloves, minced 2 dried, red chili peppers ¾ pound of shrimp sized 41-50, peeled and deveined 4 ounces white wine 1 teaspoon Columbia seasoning 1 ½ lemon 2 teaspoons chopped parsley PREPARATION...

    Read More June 8, 2020
  • Chef Advocate Highlight: James Aptakin

    JAMES APTAKIN LAYERS OF FLAVOR If there had been a Junior Master Chef Competition when James Aptakin was ten-years-old, there is no question that he would have won the big prize. Baking shortbread and jam cookies at the age of eight and making complete dinners for family and friends by 5th grade, James was on...

    Read More June 4, 2020
  • Recipe: Spicy Tropical Shrimp

    Ingredients: 1 1/2 pounds Wild American Shrimp®, peeled and deveined 1 cup diced pineapple 1/2 cup diced water chestnuts 2 tablespoons fresh lime juice 2 tablespoons olive oil 2 tablespoons honey 1 tablespoon minced garlic 2 teaspoons soy sauce   Directions: Combine all ingredients and toss well. Chill for 2 hours. Drain and place on...

    Read More June 1, 2020

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