Shrimp Tales

  • Recipe: Shrimp and Corn Bisque

    By Emeril Lagasse INGREDIENTS 3 pounds large Wild American Shrimp®, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 crushed garlic cloves 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme...

    Read More November 24, 2020
  • Chef Advocate Highlight: Ron Allen

    RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands of people each day. Since being hired as an assistant manager of one of...

    Read More November 24, 2020
  • Shrimp and Grits: From Low Country to Cross Country

    Not all that long ago, shrimp and grits was a decidedly regional dish. But with the popularity of cooking shows and social media and the rise of celebrity chefs, what once was enjoyed by a few has become a beloved dish of many, not just those who live in the Low Country of South Carolina...

    Read More November 23, 2020
  • Squashing Recipe Development by Robert St. John

    Robert St. John, a Wild American Shrimp Chef Advocate, writes a weekly column with topics ranging from traveling tips to cooking advice and recipes. Here is one of his columns on recipe development and how he created one of his most popular dishes. ~~~ Recipe inspiration comes from many places. Sometimes it’s a thought out of thin...

    Read More November 23, 2020
  • Recipe: Snip’s Gulf-Caught Shrimp Cups

    INGREDIENTS: 2 pounds M&M Brand shrimp – boiled 1 can cream of chicken soup 1 can cream of mushroom soup 1/2 cup mayonnaise 1/3 cup onions 1/3 cup green onions 1 package of cheddar cheese 1 loaf of bread without crust or English muffins DIRECTIONS: Mix all ingredients together and refrigerate overnight. For serving, place...

    Read More November 23, 2020
  • How Tacos Made with Sweet Gulf Shrimp Helped Save an Austin Food Business

    Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to come to a dramatic halt after the onset of the coronavirus. Now, they’ve...

    Read More November 11, 2020
  • Learn How to Devein Wild American Shrimp

    Have you ever eaten shrimp and noticed a thin black strip along their back? The technique to remove this strip is called deveining, but it’s actually not a vein: it’s the shrimp’s digestive tract, and the dark shade is from grit in the tract. The “vein” isn’t harmful if eaten. It’s not essential to devein...

    Read More November 9, 2020
  • They Might Be Shrimp, But They Grow Quickly!

    Wild American Shrimp thrive in the nutrient-rich waters of the Gulf of Mexico and the South Atlantic. So, it is any wonder they can grow this quickly: about one inch every 7 to 10 days? They’re in an ideal environment to not only grow but to adopt the delicious flavors that are unique to wild-caught,...

    Read More November 4, 2020
  • Shrimp are Featured Prominently in America’s Test Kitchen’s New Cookbook: Foolproof Fish

    America’s Test Kitchen, the hit television show where chefs Julia Collin Davison and Bridget Lancaster test out recipes to see what works and what doesn’t, has recently released a new cookbook – “Foolproof Fish: Modern Recipes for Everyone, Everywhere.” Designed to “broaden your seafood scope,” Foolproof Fish is written to showcase the wide variety of...

    Read More November 2, 2020