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 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
  • 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
  • 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