Shrimp Tales

  • 10 Ways to Cook Shrimp for Any Occasion

    It’s always a good time to cook up some wild-caught, American shrimp, and we’ve got plenty of ways for you to do that! These shrimp get their naturally fresh flavor from the nutrient-rich waters of the Gulf of Mexico and the South Atlantic Ocean. When you purchase Wild American Shrimp, you can be assured of...

    Read More June 30, 2021
  • Food Bank Recipients Voice Appreciation of Shrimp from USDA-Wild-Caught Shrimp Program

    We recently shared the story linked here of how, in 2020, the American Shrimp Processors Association (ASPA) and the U.S. Department of Agriculture (USDA) partnered up for a historic $25 million purchase of wild-caught American shrimp. In total, food banks in 190 U.S. cities received shrimp (as shown in the interactive map below), which were...

    Read More June 28, 2021
  • Recipe: Vince’s Boiled Shrimp

    Recipe by Vince Woods Ingredients: 4 pounds of Alabama wild shrimp 1 onion 3 ribs of celery 4 cloves of garlic 4 TBSP of salt 4 TBSP of liquid crab boil 1 can of beer 2 TBSP of white vinegar 2 TBSP of any type of Cajun seasonings Directions Add all ingredients to a large...

    Read More June 24, 2021
  • Chef Advocate Highlight: Jon Gibson

    JON GIBSON WHEELHOUSE OPP *ASPA’S 2017 CHEF OF THE YEAR* Chef Jon Gibson started his culinary career “flippin’ burgers” at the local Hardee’s restaurant and kept moving by trying his hands at tossing pizza dough at the local Domino’s and Pizza Hut. Chef Gibson has always been in or near the restaurant business by either...

    Read More June 18, 2021
  • Recipe: Shrimp & Cheese Grits with Sautéed Onions, Mushrooms, Peppers & Crispy Bacon

    Recipe By: Timeka Chaney Ingredients 1 lb. fresh large wild-caught American shrimp 1 cup organic polenta corn grits (or grits of choice) 4 slices of turkey bacon 1 (8 oz.) pack of baby bella mushrooms 1/4 cup of green and red peppers (diced) 1/4 cup of yellow onions (diced) 1/2 cup of extra sharp cheese...

    Read More June 17, 2021
  • Recipe: Louisiana Shrimp, Caribbean Style

    This recipe was from Floyd Kyle, the winner of NOLA.com | The Times-Picayune’s “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  LOUISIANA SHRIMP, CARIBBEAN STYLE INGREDIENTS                               Recipe by Floyd...

    Read More June 9, 2021
  • Recipe: Bow Ties with Shrimp, Spinach and Feta

    THIS RECIPE IS FROM CHEF ADVOCATE, CARLA SNYDER‘S BOOK, ONE PAN, WHOLE FAMILY Note From the Author: “I had a great time figuring out how to best cook this pasta dish in one pan. Turns out, cooking the pasta in a mixture of vegetable broth, water and lemon juice flavors the pasta in the best possible...

    Read More June 8, 2021
  • Chef Advocate Profile: Stuart Reb Donald

    STUART REB DONALD SIP & CHEW WITH MIKE AND STU A self-taught chef, Stuart Reb Donald started cooking at the tender age of five with his grandmother. He was taught to gently knead the dough, shown the proper amount of bacon drippings to grease the pan, and finally allowed to bake his biscuit. A chef...

    Read More June 4, 2021
  • American Shrimp Processors Association Partners with USDA Again to Provide Shrimp to Food Banks Nationwide

    A drive-thru food donation organized by Feeding the Gulf Coast.   In 2020, the U.S. Department of Agriculture (USDA) purchased $25.14 million of wild-caught domestic shrimp processed by small businesses and members of the American Shrimp Processors Association (ASPA). When USDA invited bids for its first-ever shrimp commodity purchase, the domestic shrimp industry heeded the...

    Read More June 3, 2021
  • Buying Fresh Shrimp? Here’s What to Consider

    Wild American Shrimp are naturally delicious either frozen or fresh. But if you’re buying fresh shrimp, how can you know your potential purchase is truly fresh? Shrimp that have been freshly caught still have the heads on. Heads should be removed before shrimp are frozen, to prevent mushy texture. Make sure there is no “fishy”...

    Read More June 2, 2021
  • Recipe: Oyster Chowder with Shrimp and Bacon

    INGREDIENTS: 1 leek, white and pale green parts, thinly sliced, about 3/4 cup/175 ml 1 red skin potato, unpeeled and cut into 1/2-inch dice, about 3/4 cup/175 ml 1 tsp/5 ml minced parsley 1/4 tsp/1/25 ml dried thyme 1/4 tsp salt/1.25 ml plus more for sprinkling 2 tbsp/30 ml flour 2 cups/480 ml half and...

    Read More June 1, 2021