Shrimp Tales

  • 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 April 30, 2021
  • Celebrate National Shrimp Scampi Day With This Tasty Shrimp Scampi!

    Happy National Shrimp Scampi Day! Today’s all about celebrating one of America’s favorite shrimp dishes: Shrimp Scampi. After all, few can resist that delicious mix of wild-caught American shrimp, butter, garlic, lemon, white wine and more served perfectly over a bed of angel hair pasta. Celebrate this year with our own take on this classic...

    Read More April 29, 2021
  • Recipe: Ginger-Poached Wild Gulf Shrimp with Yuzu-Wasabi Cocktail Sauce

    INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on poaching liquid 6 cups Mirin 3 cups Rice vinegar ¾ cup Ginger, sliced ¾ cup Scallion, chopped 9 ea Garlic, whole cloves 3 ea Jalapeño, halved ¾ cup Carrot, thin sliced ¾ cup Celery, thin sliced 1 Tbsp. Black peppercorns, whole 3...

    Read More April 27, 2021
  • Chef Advocate Highlight: Geraldo Bayona

    GERALDO BAYONA COLUMBIA RESTAURANT Named corporate chef in 2005, Geraldo Bayona (Chef Jerry) is based at the flagship, over 115-year-old Columbia Restaurant℠ in Tampa’s historic Ybor City, which remains Florida’s oldest restaurant. The restaurant has fifteen different dining rooms, with seating for 1,700 people. Fourth-generation co-owner and Columbia Restaurant Group President, Richard Gonzmart, has turned...

    Read More April 23, 2021
  • 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 April 23, 2021
  • Celebrate the Sustainability of Shrimp This Earth Day

    Happy Earth Day from Wild American Shrimp! Earth Day is an annual movement where people around the world demonstrate their support for environmental protection and the future of our planet by taking action to help nature through practices such as recycling or cleaning up litter. The idea is for these good habits to last for...

    Read More April 22, 2021
  • Recipe: Aunt Bee’s Shrimp and Pasta Salad

    Recipe by: Blair Lonergan, The Seasoned Mom Editor’s note: For the best results, always use wild-caught shrimp from the warm waters of the Gulf of Mexico and South Atlantic Ocean whenever you prepare shrimp dishes. Be sure to look for wild-caught, Gulf or South Atlantic shrimp and/or product of the U.S.A. AUNT BEE’S SHRIMP AND PASTA...

    Read More April 20, 2021
  • Chef Advocate Highlight: Jim Smith

    CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission. As the state chef, he placed an emphasis on using the best local ingredients and has made strides to encourage the support of local farmers and Alabama fishers. He...

    Read More April 16, 2021
  • 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 April 16, 2021
  • Recipe: Shrimp and Pork Belly Ramen

    SHRIMP & PORK BELLY RAMEN GARNISH Wild-caught American shrimp (3 per serving) 2 oz Braised pork belly (1 per serving) Soft-boiled egg (1 per serving) Nori (2 pieces per serving) Chili oil (recipe follows) Togarashi (recipe follows) Scallion curls RAMEN BROTH Ingredients: 2 qt Pork belly braising liquid 6 Garlic cloves Ginger (thumb-sized piece, chopped)...

    Read More April 13, 2021
  • A Variety of Main Dish Options Can Start With Frozen Shrimp

    Original article by Denise Clemons for Cape Gazette A bag of frozen shrimp is one of the best resources for those busy days when you’ve forgotten to plan dinner or you haven’t left yourself enough time to execute the plan you had. I’m not talking about the tiny breaded variety or the kind that has...

    Read More April 12, 2021
  • Chef Advocate Highlight: Chef Peter Vauthy

    PETER VAUTHY RED, THE STEAKHOUSE Executive Chef Peter Vauthy is mixing things up with his new restaurant, Red South Beach, while staying true to his homegrown roots. Inspired by what he learned from his family while incorporating his unique perspective on the classics, Chef Vauthy’s envelope-pushing culinary masterpieces stem from the marriage of innovation and...

    Read More April 9, 2021
  • ASPA Member Feature: Gulf Pride Enterprises, Inc.

    Gulf Pride Enterprises, Inc. is naturally all about one thing: pride. It’s a word that represents the 60-year-old family-operated Biloxi business well — a company now run by owner Wally Gollott. Not only does the name signify a high standard of quality for the 50,000 pounds of wild-caught Gulf shrimp processed daily during the season,...

    Read More April 9, 2021
  • In Honor of Bertha V. Fontaine: American Seafood Advocate

    In the world of seafood, there are some advocates of wild-caught, American shrimp that go above and beyond the average supporter: Bertha V. Fontaine was one such individual. Although born in Memphis, Tennessee, Fontaine spent most of her life in Mississippi. After graduating from the Mississippi University for Women in Columbus along with some graduate...

    Read More April 8, 2021
  • Recipe: Wild-Caught Shrimp Gumbo

    INGREDIENTS: 4 tablespoons olive oil 2/3 cup all-purpose flour, browned dark 3 bunches of green onions 3 large onions, chopped 6 cloves of chopped garlic, minced 1 bell pepper – green or yellow, chopped 1/2 bunch of celery chopped 3 pounds okra chopped 1 large center cut ham, chopped 1 can tomato sauce 3 –...

    Read More April 6, 2021
  • Get Fired Up for Fajitas, Shrimp Style

    You don’t have to wait until Taco Tuesday for delicious shrimp fajitas! Every day can be fajita day when your recipes are quick and easy! There’s something about that sizzling, aromatic pan of deliciousness that’s irresistible. And each family member can personalize their fajitas with their favorite toppings. Wild American Shrimp are a natural choice...

    Read More April 5, 2021