Shrimp Tales

  • Wild American Shrimp Chef Advocate Nick Wallace Cooks Meals for Families in Need

    Wild American Shrimp Chef Advocate Nick Wallace, owner and executive chef of Nick Wallace Culinary, has been providing hot meals to families in need in his native area of Jackson, Mississippi. The capital has been experiencing an ongoing water crisis for several weeks, where residences across the city have been left either with contaminated water...

    Read More March 30, 2021
  • Chef Advocate Highlight: Tory McPhail

    TORY MCPHAIL REVELRY, JAM! AND DAVE’S SUSHI A native of Ferndale, Washington, a small agricultural town on the Canadian border, Tory McPhail grew up on his family’s farm, eating fresh, locally sourced foods and building an early appreciation for their origin. After attending school in Seattle, Chef McPhail opted for a start in New Orleans....

    Read More March 26, 2021
  • Recipe: Shrimp and Tabasco Hot Sauce Cheese Grits

      By Chef Advocate John Currence GRITS INGREDIENTS 1 c. Quaker Quick Grits 1 tsp. Cayenne Pepper 4 tbsp. Unsalted Butter 1 1/2 tbsp. Paprika 3/4 c. X-sharp Cheddar (White) 1 tbsp. Tabasco Hot Sauce 1/2 c. Grated Parmesan Cheese Salt & Pepper to Taste DIRECTIONS 1. Cook grits according to instructions on package. 2....

    Read More March 25, 2021
  • Chef Advocate Highlight: Brody Olive

    BRODY OLIVE PERDIDO BEACH RESORT Chef Brody Olive heads the culinary team at Perdido Beach Resort as the Executive Chef. In this role, he leads the culinary team encompassing all food and beverage operations throughout the hotel’s four restaurants and multiple banquet facilities. Chef Olive brings to the resort an impressive background of training and...

    Read More March 19, 2021
  • 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 March 19, 2021
  • Recipe: Potato Soup with Shrimp

    INGREDIENTS: 1/2 stick butter 1 small onion, diced 2 medium carrots, diced about the same size as the onion 2 tablespoons all-purpose flour 8 medium russet potatoes, peeled and cubed 4 cups milk, whole, reduced-fat (2 percent) or low fat (1 percent) 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk 1 cup half-and-half...

    Read More March 16, 2021
  • Chef Advocate Highlight: Mike Koerner

    MIKE KOERNER CHEZ MIKEY Chef Mike Koerner was born and raised in Deerfield, Illinois, and was exposed to a wide array of cultures early on. Culinary excellence was in Mike’s DNA with Swedish, Italian, and Hungarian blood. His Italian grandmother was the first to take Mike under her wing and teach the basics of Italian...

    Read More March 11, 2021
  • Recipe: Shrimp Scampi

    Recipe by Diana Rattray Shrimp Scampi is a very popular southern-style way to prepare shrimp. Serve this wonderful scampi as a first course or serve with hot cooked rice or angel hair pasta and a salad for a complete meal. INGREDIENTS 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup clarified butter 4...

    Read More March 9, 2021
  • Spice Up a Cold Day with These Recipes for Shrimp Creole!

    Although temperatures may be warming up in some parts of the country, this winter’s weather has been unpredictable, so it’s always a good idea to keep a hearty dish in your back pocket to bring the heat. At Wild American Shrimp, we’ve got you covered with one of our favorite dishes: shrimp creole. Inspired by...

    Read More March 8, 2021
  • Chef Advocate Highlight: Simon Brown

    SIMON BROWN BLAKE STREET HOUSE Originally from Scotland, Chef Simon Brown has worked extremely hard to make a name for himself since coming to the States many years ago. Starting his culinary career as a dishwasher in Dundee, Scotland at age 13, Brown worked his way up through the ranks to win Young Scottish Chef...

    Read More March 5, 2021
  • Recipe: Arroz con Camarones

    Recipe by Brad Williamson Ingredients:   1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon saffron threads 1 1/2 cups of water 1 cup rice 1 large garlic clove minced 1/4 cup dry sherry 1/2 ripe...

    Read More March 2, 2021