As the weather gets colder and the leaves start to turn those beautiful shades of red, yellow, orange and brown, it can only mean that it’s the fall season once again. Lower temperatures mean staying in and cooking up delicious meals to help warm the …
Recipe by Paula Deen 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 …
It’s October 20th, which means that today we at Wild American Shrimp are celebrating International Chefs Day! As detailed by the official website, ever since being founded in 2004 by the late Chef Dr. Bill Gallagher, International Chefs Day has been …
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 …
DAVID CULI HYDE PARK RESTAURANT GROUP Chef Culi joined the Hyde Park Restaurant Group in 1996 as Sous Chef at the Hyde Park Prime Steakhouse Downtown Cleveland and has worked in a variety of capacities in several Hyde Park Group concepts over the …
By Chef Advocate Chris Hastings Ingredients 1 pound fresh, peeled Wild American Shrimp®, deveined and diced into 1/2-inch pieces 1 1/2 cups fresh corn kernels, about 2 ears 1/2 cup small-diced red bell pepper 1/2 cup small diced yellow bell pepper …
INGREDIENTS 2 pounds of jumbo wild-caught American shrimp 1/4 cup of salt 1/4 cup of vegetable oil 6 cloves of garlic 1 tsp of anise seed 1/2 tsp of red pepper flakes 1/4 of tsp pepper 4 of tbsp unsalted butter 2 tbsp of fresh parsley Lemon wedges …
The Southern Food & Beverage Museum in New Orleans, Louisiana has provided Wild American Shrimp with a video on how to make authentic, New Orleans-style Classic Shrimp Creole with wild-caught shrimp made by the museum’s founder, Liz …
RYAN PREWITT PÊCHE Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le …
