Shrimp Tales

  • “Shrimplify” Your Next Meal with This Fast and Easy Recipe for Shrimp & Grits!

    This recipe for Shrimp & Grits is a Southern classic dish made fast and easy: guaranteed to “Shrimplify” your life! INGREDIENTS: • 2 Cups of yellow corn grits, or grits of your choice • 1/4 Cup of butter • 1 onion, diced • A half-block of cream cheese (optional) • 1.5 pounds of wild-caught, American...

    Read More September 30, 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 September 29, 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 September 27, 2021
  • Chef Advocate Highlight: Ryan Nelson

    RYAN NELSON LATE HARVEST KITCHEN Ryan Nelson opened Late Harvest Kitchen in 2011. Late Harvest Kitchen is a locally sourced, farm-to-table restaurant and opened to rave reviews. In 2012, Indianapolis Monthly awarded the restaurant its highly coveted “Restaurant of the Year” award. Ryan serves a seasonal menu that often changes based on market availability. Ryan’s...

    Read More September 24, 2021
  • ASPA Member Feature: JBS Packing Company, Inc.

    Jack Hemmenway is the owner and longstanding patriarch of JBS Packing Company, Inc. located in Port Arthur, Texas. A conversation with him is a one-of-a-kind experience. Jack has dedicated his life to the shrimp industry and the collection of stories he can tell will either make you laugh, cry, or just be incredibly thankful to...

    Read More September 24, 2021
  • What? You Mean Barbecue Shrimp Aren’t Barbecued?

    Grilled Head-On New Orleans-Style BBQ Shrimp by Chef David Guas   When you hear “barbecue shrimp,” you probably think of throwing some shrimp on the grill (or, if you’re an Aussie, throwing some shrimp on the barbie!). But did you know that barbecue shrimp aren’t actually barbecued? It’s true! Most sources agree that the original...

    Read More September 24, 2021
  • JoJo’s Deviled Eggs with Gulf-Caught Shrimp Recipe

    INGREDIENTS: 1/4 pound Wild American shrimp, boiled and chopped 1 dozen boiled eggs 1 teaspoon pickle relish 1 teaspoon onion 1 teaspoon celery 1 teaspoon green onion 1/3 cup cream cheese 1 tablespoon mayonnaise DIRECTIONS: Take yellows of eggs and mix all ingredients together Add salt and pepper, to taste Add the mixture to the...

    Read More September 23, 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 September 22, 2021
  • Grilled Chilled Shrimp Rolls Recipe

      Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA “This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a crisp, cold Sam...

    Read More September 21, 2021
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp & Grits and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get...

    Read More September 20, 2021
  • Chef Advocate Highlight: James Aptakin

    JAMES APTAKIN LAYERS OF FLAVOR If there had been a Junior Master Chef Competition when James Aptakin was ten-years-old, there is no question that he would have won the big prize. Baking shortbread and jam cookies at the age of eight and making complete dinners for family and friends by 5th grade, James was on...

    Read More September 9, 2021
  • ASPA Member Feature: Gulf Island Shrimp & Seafood, LLC

    Gulf Island Shrimp in Dulac, Louisiana, is comprised of two plants — Scottco and SeaTang — located right across the bayou from each other in Terrebonne Parish. In the shrimp industry, many processors come from a multi-generation, hands-on background, but that isn’t the case for Gulf Island. Although not a family-owned operation, that has never...

    Read More September 9, 2021
  • How Railroads and Ice Transformed the Shrimp Industry

    First through train from Houston, Texas, to New Orleans, Louisiana, upon the opening of Morgan’s Louisiana and Texas Railroad (1880)   In our day and age, we often don’t appreciate how easy it is to access the superior taste of wild-caught, American shrimp. From the aisles of our local grocery stores to docks populated by...

    Read More September 9, 2021
  • Turn Any Meal into a New Orleans Party with These Shrimp Gumbo Recipes [with Videos]!

    Wild-Caught Shrimp Gumbo   New Orleans is known as one of the liveliest places in the country any time of year, so why not bring the heat of a Mardi Gras-style party to your next meal by cooking up one of the city’s signature dishes? Shrimp gumbo! Shrimp gumbo mixes the premium quality and taste...

    Read More September 9, 2021
  • Why You Should Always Save Your Shrimp Shells and Tails

    Shrimp Stew   When you’re peeling premium, wild-caught shrimp for your next meal and end up with a bowl full of shrimp shells, the first thing you probably think of is to throw them away as soon as you can. After all, they’re just a layer keeping you from the mouthwatering flavor inside, right? Wrong!...

    Read More September 9, 2021
  • Recipe: Gulf Snapper and Confetti Shrimp

    GULF SNAPPER AND CONFETTI SHRIMP RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, MONTE SHEFFIELD  Ingredients 4          Snapper fillets, skin off ½        Lb. medium, peeled and deveined Wild American Shrimp ¼        Cup olive oil 3          Cloves of garlic ½      ...

    Read More September 9, 2021