Shrimp Tales

  • Chef Advocate Highlight: Matthew Kajdan

    MATTHEW KAJDAN ESTELLE WINE BAR & BISTRO Matthew Kajdan was born and raised in Madison, MS where his mother and grandmother showed him the way around the kitchen. Growing up in a large European family, he developed a taste for gourmet cooking and fine foods. Food being a part of his life at a young...

    Read More July 30, 2020
  • ASPA Member Feature: Pamlico Packing Company

    Pamlico Packing Company is one of North Carolina’s premier processing operations, as well as a top supplier of specialty seafood products to various markets all along the East Coast. Bountiful harvests of shrimp, flounder, and Atlantic Blue Crab are pulled seasonally from the state’s Pamlico Sound, the nation’s largest lagoonal estuary, and second in size...

    Read More July 28, 2020
  • Recipe: Pickled Shrimp

    Ingredients: 1 pound cooked Wild American Shrimp®, peeled and deveined 1 cup white vinegar 1 cup chopped red onions (large pieces) 1/2 cup vegetable oil 2 tablespoons capers 2 teaspoons minced garlic     Directions: Combine all ingredients and refrigerate overnight, stirring occasionally. Remove shrimp and onions from marinade and serve with salad greens or...

    Read More July 27, 2020
  • Garlicky Roasted Shrimp with Parsley & Anise

    Ingredients: 2 pounds Jumbo Shrimp 1/4 cup Salt 1/4 cup Vegetable Oil 6 Cloves Garlic 1 tsp Anise Seed 1/2 tsp Red Pepper Flakes 1/4 tsp Pepper 4 Tbsp Unsalted Butter 2 Tbsp Fresh Parsley Lemon Wedges                     Directions Shared from cooksillustrated.com: 1. Dissolve salt in...

    Read More July 26, 2020
  • MEDIA RELEASE: ASPA Applauds Congressman Scalise’s Work to Protect American Consumers from Toxic Foreign Shrimp

            July 24, 2020  Biloxi, Mississippi – The American Shrimp Processors Association (ASPA) applauds U.S. Representative Steve Scalise (R-La.) for his continued support of the wild-caught American shrimp industry. Yesterday, Congress passed an amendment to H.R. 7610, the Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act, 2021 that provides $6...

    Read More July 24, 2020
  • Chef Advocate Highlight: Tory Miller

    TORY MILLER ESTRELLON On any given Saturday at the Dane County Farmers’ Market held in Capitol Square—the heart of Madison, WI—it’s common to see Tory Miller in his chef whites. A wagon brimming with produce tailing behind him, Miller greets the hundreds of farmers, ranchers, cheesemakers, and artisans at the nation’s largest producer-only farmers’ market...

    Read More July 23, 2020
  • ASPA Member Feature: Dominick’s Seafood, Inc.

    Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family. With a fleet of seven boats named after family members like Dominick’s mother (Miss Barbara), his wife (Miss Loraine), his two daughters (Miss Ashleigh and Miss Hannah), and more, the...

    Read More July 21, 2020
  • Recipe: Oyster Chowder with Shrimp and Bacon

    INGREDIENTS: 1 leek, white and pale green parts, thinly sliced, about 3/4 cup/175 ml 1 red skin potato, unpeeled and cut into 1/2-inch dice, about 3/4 cup/175 ml 1 tsp/5 ml minced parsley 1/4 tsp/1/25 ml dried thyme 1/4 tsp salt/1.25 ml plus more for sprinkling 2 tbsp/30 ml flour 2 cups/480 ml half and...

    Read More July 20, 2020
  • Recipe: Shrimp Chorizo Pasta with Noilly Prat Bouligny Sauce

    This recipe was from Phil Wagner, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  SHRIMP CHORIZO NOILLY PRAT BOULIGNY SAUCE                                ...

    Read More July 19, 2020
  • ASPA Member Feature: Captain’s Fine Foods, LLC

    Captain’s Fine Foods was founded by businessman Mac Chen, who grew up in his family’s successful seafood business. He emigrated with his family to the United States from Taiwan in 1976 but didn’t like the climate in Chicago so he and his family, including young daughter Irene, moved South to Tampa, a city whose history...

    Read More July 14, 2020
  • Recipe: Shrimp Acadian

    This recipe was from Dorothy Noriea, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  SHRIMP ACADIAN                                       Recipe...

    Read More July 13, 2020
  • Recipe: Summer Shrimp Salad

    INGREDIENTS: 1 pound cooked Wild American Shrimp®, peeled and deveined 3/4 cup olive oil 1/4 cup vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 pound fresh spinach 3 large oranges, peeled and cut into segments 1 medium red onion, sliced thin DIRECTIONS: Mix oil, vinegar, salt, and pepper. Set aside. On a large platter, make...

    Read More July 12, 2020
  • Chef Advocate Highlight: Scott Varnedoe

    SCOTT VARNEDOE JUBAN’S Chef Scott Varnedoe has been cooking up Louisiana cuisine for nearly 20 years. Born in Pensacola, Florida, and raised in Baton Rouge, Louisiana, Scott Varnedoe’s early exposure to food and cooking came through his parents and brother- all accomplished cooks. Inspired to follow in his brother’s footsteps, Varnedoe studied under Louisiana legend...

    Read More July 9, 2020
  • Recipe: Pickled Gulf Shrimp

    PICKLED GULF SHRIMP  by Wild American Shrimp® Chef Advocate, Brody Olive INGREDIENTS 2 lbs Jumbo Gulf Shrimp 1 cup olive oil ½ cup tarragon vinegar 1 tablespoons pickling spice 2 teaspoons salt 2 teaspoons sugar 1 teaspoon dry mustard ½ teaspoon red pepper flake 2 each onions julienne ½ cup fresh chopped parsley 4 ounces...

    Read More July 6, 2020
  • Recipe: Bow Ties with Shrimp, Spinach, and Feta

    THIS RECIPE IS FROM CHEF ADVOCATE, CARLA SNYDER‘S NEW BOOK, ONE PAN, WHOLE FAMILY Note from the author: I had a great time figuring out how to best cook this pasta dish in one pan. Turns out, cooking the pasta in a mixture of vegetable broth, water, and lemon juice flavors the pasta in the best...

    Read More July 5, 2020
  • Chef Advocate Highlight: Rob Stinson

    ROB STINSON THE REEF Chef Rob Stinson attended Miami University in Oxford, Ohio, majoring in business management. He trained under Cordon Bleu Chef Gerald Thabuis; former Chef for President of France, Charles DeGaulle; Master Italian Chef Ciro Cuomo, and Creole Chef Nathaniel Burton. Stinson is executive chef and owner of three award-winning restaurants on the...

    Read More July 2, 2020

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