Shrimp Tales

  • Bundle Up for the Fall Season with this Recipe for Autumn Shrimp Soup!

    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 soul, including one of our favorites: Autumn Shrimp Soup! This...

    Read More October 29, 2021
  • Chef Advocate Highlight: Austin Sumrall

    AUSTIN SUMRALL WHITE PILLARS Austin Sumrall, the chef-owner of White Pillars has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up in McComb, Mississippi, and went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. He...

    Read More October 22, 2021
  • ASPA Member Feature: Hi-Seas of Dulac, Inc.

    About 16 miles outside of Houma, Louisiana, across a few drawbridges, lies a family-owned business that has sustained four generations of Authemonts. The office walls are adorned with taxidermy trophies of their hunting exploits over the years ranging from bobcats to deer. Hi-Seas of Dulac was named in 1981 during the shooting of Vice President...

    Read More October 22, 2021
  • Warm Up This Fall with This Recipe for Potato Soup with Shrimp!

    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 low fat (1 percent) 2 chicken bouillon cubes, dissolved in 1/2 cup hot...

    Read More October 21, 2021
  • Happy International Chefs Day from Wild American Shrimp!

    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 about celebrating the chefs of the world and all the delicious food they cook....

    Read More October 20, 2021
  • Shrimp Scampi Recipe

    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 large shrimp (about 16 to 24) 1/3 cup clarified butter 4...

    Read More October 19, 2021
  • Top 5 Reasons to Celebrate National Seafood Month with Wild-Caught American Shrimp!

    It’s October once again, which means that it’s our favorite time of the year: National Seafood Month! This month is about celebrating all the good that sustainable seafood brings to our lives, specifically all the fantastic qualities of wild-caught American shrimp from the Gulf and South Atlantic! From their tasty flavor to how they’re caught,...

    Read More October 18, 2021
  • Chef Advocate Highlight: David Culi

    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 past 25 years including Executive Chef at Sal & Angelo’s, Coventry Village,...

    Read More October 15, 2021
  • ASPA Member Feature: Bluewater Shrimp Company

    David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, retail location and give you a 1.5-hour tour of the facilities where you take a deeper look into the domestic shrimp industry; Bluewater, an IQF processing plant; and Mariah Jade, a...

    Read More October 15, 2021
  • Recipe: Wild American Shrimp and Corn Fritters

    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 1/2 cup small-diced poblano pepper 3/4 cup sliced green onions (green part only) 1 1/2...

    Read More October 14, 2021
  • Shrimp School: What Were Shrimp Nickels?

    When it came to working in shrimp factories in the late 19th to early 20th century, everything operated under a unique set of rules, and how people were paid was no exception: instead of being paid in standard United States currency, factory workers were paid in units of currency referred to either broadly as tokens...

    Read More October 13, 2021
  • This Recipe for Asiago Pepper Shrimp Will Spice Up Your Next Meal!

      Ingredients: 24 large wild-caught American shrimp, peeled and deveined 8 ounces Asiago cheese 1 tablespoon chopped jalapeno pepper 12 slices bacon Directions: Wash the shrimp and then pat dry. Butterfly shrimp by cutting lengthwise along the back — don’t cut all the way through, leaving the tail section intact. Grate the cheese and mix...

    Read More October 12, 2021
  • ASPA Member Feature: Fisherman’s Reef Shrimp Company

    Many processing plants that line the Gulf and South Atlantic have a family lineage rooted deep in multiple generations. In the case of Fisherman’s Reef in Beaumont, Texas, it’s more like a culinary lineage: from donut shop to bakery, hamburger joint to catfish restaurants, a few other ventures in between, and then shrimp processing. It’s...

    Read More October 8, 2021
  • Garlicky Roasted Shrimp with Parsley & Anise Recipe

    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 DIRECTIONS Dissolve salt in 1 quart cold...

    Read More October 7, 2021
  • Shrimp-Okra Gumbo Recipe

      SHRIMP-OKRA GUMBO INGREDIENTS: 4 cups okra 1/2 cup oil 3/4 cup flour 3/4 cup oil 1 cup onion 3/4 cup bell pepper 1/4 cup celery 4 quarts water Salt and pepper 2 pounds Wild American Shrimp 1/2 cup green onion DIRECTIONS: Smother okra in oil for about 20 minutes on medium heat, stirring constantly...

    Read More October 5, 2021
  • Learn to Make Shrimp Creole from Southern Food & Beverage Museum Founder Liz Williams

    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 Williams! Williams’ recipe is loosely based on one found in the cookbook “Talk About Good II: A Toast...

    Read More October 4, 2021