Shrimp Tales

  • Chef Advocate Highlight: Eric Lackey

    Eric Lackey is an award-winning chef with over 24 years of experience in fine dining, currently serving as Executive Chef of Ulele in Tampa, Florida. He worked as the executive chef of the Grill at Feather Sound and Grillmarks in Largo, as well as the corporate chef for Flamestone Grill and Besa Grill in Oldsmar....

    Read More January 29, 2021
  • Shrimp Aid in Healthy Aging

    Did you know that an average of 8 ounces of seafood per week is associated with reduced risk for cardiovascular disease, prevention of clogged arteries, inhibits the proliferation of cancer cells, and even helps with weight loss and keeps hair healthy and shiny? Read on for how studies have found omega-3 fatty acids, which are...

    Read More January 26, 2021
  • ASPA Member Feature: Seabrook Seafood, Inc.

    Seabrook Seafood, Inc. is based in Kemah, Texas, a beautiful waterfront city located about 20 miles south of Houston. The name Kemah is an Indian word that means “wind in my face” — a fitting description for the steadfast breeze that has guided shrimpers to reap the bountiful harvest Galveston Bay has provided for centuries....

    Read More January 22, 2021
  • Shrimp to the Weekday Rescue!

    If “crazy busy” describes most of your days, Wild American Shrimp can be your best friend in the kitchen. Shrimp cook in only a matter of minutes. Keep them handy in your freezer, and the possibilities for a quick, easy and delicious weeknight meal are endless. Because Wild American Shrimp are first frozen as soon...

    Read More January 21, 2021
  • Recipe: Shrimp Stew

    By Emeril Lagasse   INGREDIENTS 2 pounds medium-size wild-caught, 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 January 19, 2021
  • Dr. Oz Discusses All Things Shrimp

    On an episode of “The Dr. Oz Show,” Dr. Oz discussed various thoughts and issues revolving around shrimp, both American and imported, wild-caught and farm-raised. At the beginning of the episode, Dr. Oz and investigative team member Mara Shiavocampo broke down the drawbacks of imported shrimp. In India, there have been concerns over recent testing...

    Read More January 18, 2021
  • Chef Advocate Highlight: Aaron Cushcieri

    After working under a number of the country’s most acclaimed chefs throughout the last decade of his career, Detroit native Aaron Cuschieri steps up for the very first time as an independent Executive Chef launching his own vision at The Dearborn in Chicago. An urban American tavern owned and operated by Clodagh and Amy Lawless,...

    Read More January 15, 2021
  • 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 January 15, 2021
  • Recipe: Wild American Shrimp Ceviche

    WILD AMERICAN SHRIMP CEVICHE By Chef Advocate, James Aptakin   CEVICHE INGREDIENTS 5 lbs. shrimp, diced & poached in coconut milk till medium, then cooled down, diced 1 ea Maui onions diced 1/2 ea red onions diced 10 ea purple potato diced 3 ea corn grilled husked 2 ea mango grilled diced 1 ea papaya...

    Read More January 14, 2021
  • Recipe: Shrimp and Pork Balls with Spicy Lime Dipping Sauce

    By Rachael Ray INGREDIENTS: 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes,...

    Read More January 12, 2021
  • 2020 Chef of the Year Monte Sheffield Donates Award Funds to Charities in San Marcos, Texas

    From left to right: Hays County Food Bank Executive Director Eleanor Owen-Oshan, Kristin & Chef Monte Sheffield and Own Your Own Universe Executive Director Terri Hendrix.   Wild American Shrimp’s 2020 Chef of the Year Monte Sheffield of Palmer’s Restaurant Bar & Courtyard has donated his award money to the Hays County Food Bank and charity...

    Read More January 8, 2021
  • Chef Advocate Highlight: Jeremiah Bacon

    Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of Indigo Road restaurants The Macintosh and Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s historic Broad...

    Read More January 8, 2021
  • 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 January 8, 2021
  • Recipe: Smart & Easy Shrimp Salad

    Ingredients: 1 pound cooked Wild American Shrimp®, peeled and deveined 1 tablespoon fresh lemon juice 1 tablespoon honey 1/2 pound Jarlsberg or Swiss cheese, cut into 1/2-inch cubes 1/4 cup chopped spring onions 1 cucumber, sliced into rounds 1/3 cup mayonnaise 1 teaspoon curry powder Directions: In a large bowl, mix the shrimp and cheese....

    Read More January 7, 2021
  • Recipe: Grilled Head-On New Orleans-Style BBQ Shrimp

    RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, DAVID GUAS INGREDIENTS 6 (12-inch) wooden skewers 2 lb. unpeeled, raw, Wild American Shrimp ¼ cup olive oil, divided 10 Tbsp. butter, divided 1 tsp. whole black peppercorns 2 bay leaves 3 Tbsp. minced garlic cloves 2 Tbsp. chopped fresh rosemary ½ cup Worcestershire sauce ½ tsp. freshly ground black...

    Read More January 5, 2021