Shrimp Tales

  • 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
  • ASPA Member Feature: Smith & Sons Seafood

    Since 1955, Smith & Sons Seafood in Darien, Georgia, has operated as a successful processor gleaning from abundant shrimp harvests pulled from South Atlantic waters. Walter “Big John” Smith Jr., vice president, is the youngest of the sons and is now at the helm of the company that was started by his father, Walter “WM”...

    Read More June 18, 2021
  • Wild American Shrimp: A True Beauty Food!

    We already know that wild-caught, American shrimp are delicious to eat, but did you also know that they offer a variety of beauty-based benefits? It’s true! Shrimp are a real beauty food! While shrimp are considered to be a genuine “beauty food,” you may be wondering what that even means. Simply put, as more people...

    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
  • Shrimp Are Packed Full of Selenium: The Super Nutrient

    As we’ve outlined in previous blog posts, shrimp are an excellent source of natural elements that offer a variety of health benefits, such as preventing arteries from clogging and being a great source of lean protein. Today, we will discuss the benefits of a certain element in shrimp that you might not even know about:...

    Read More June 9, 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
  • Ridin’ the Tide Out! Wild Shrimp Migrate and Pick Up Great Taste Along the Way

    During colder months, people across the country are left wishing for warmer days, so much so that they may travel to warmer vistas. Did you know that shrimp also try to stay warm by migrating to warmer waters? Shrimp, particularly brown shrimp, are just as opposed to the cold as we are. In fact, brown...

    Read More June 9, 2021
  • Chef Advocate Highlight: Carla Snyder

    Carla has spent over 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author of numerous cookbooks. Her work has appeared in Bon Appètit, Chili Pepper, Better Homes and Gardens, Family Fun and numerous local and regional magazines and newspapers. She...

    Read More June 9, 2021
  • ASPA Member Feature: Graham Shrimp Company

    Bayou La Batre, Alabama is a land of opportunity fueled by the bounty of the Gulf of Mexico, as Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co. Inc. will tell you after four generations of success in the shrimp and seafood processing industries. Through hard work and honest living, the faces behind...

    Read More June 9, 2021
  • Five (5) of 2021’s Top Cooking Trends Meet Wild American Shrimp

    The COVID-19 pandemic has affected all of our lives in drastic ways, but one of the most pronounced is how much time we’ve had to spend at home self-quarantining. For many of us, this has meant more time spent in the kitchen preparing our own meals and attempting to hone our cooking skills. Because of...

    Read More June 9, 2021
  • Peel & Devein Your Shrimp Like a Pro!

    Peeling and deveining raw shrimp is easier than you might think! The only things you’ll need are your hands and a paring knife. You’ll also need a receptacle for discards and, of course, some flavorful wild-caught American shrimp from one of the many members of the American Seafood Processors Association. Chef Todd Reilly, Program Lead...

    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
  • ASPA Member Feature: Paul Piazza & Son, Inc.

      For more than 125 years and through four generations, the Paul Piazza & Son family has been providing Premium, Wild-Caught Gulf Shrimp to customers throughout the United States. From the beginning, the company has always worked to be the perfect partner for its customers and continues that tradition to this day. “Our objective is...

    Read More June 4, 2021
  • Eat Wild American Shrimp To Avoid Unknown Substances In Some Imported Shrimp

    First, the good news. When American consumers use wild-caught American shrimp – whether they’re in a piping hot bowl of gumbo or placed over a bed of tasty pasta – they can be assured that those shrimp were caught responsibly and are free from harmful substances. They are caught by American shrimpers in the warm,...

    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