Shrimp Tales

  • 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
  • Fun Fact Friday: Belgium’s Horseback Shrimpers

    For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of...

    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
  • 2020 USDA Dietary Guidelines Report: Five (5) Takeaways Point to Eating More Shrimp

    Every 5 years, the current USDA Dietary Guidelines Committee creates a detailed dietary guideline providing recommendations to help Americans make food and beverage choices that contribute to an overall healthier diet. In preparation for those guidelines, the Committee also creates a scientific report discussing initial research and observed trends to be addressed. To help condense...

    Read More October 11, 2021
  • Chef Advocate Highlight: Nathalie Dupree

    NATHALIE DUPREE South Carolinian Nathalie Dupree is a best-selling author of 14 cookbooks and the host of more than 300 television shows for The Food Network, PBS, and The Learning Channel. She has been prominently featured in the New York Times, Washington Post, Los Angeles Times, Chicago Tribune as well as Bon Appétit, Food and Wine,...

    Read More October 8, 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
  • How to Read Seafood Labels and Avoid Imported Shrimp

    When it comes to shopping for shrimp, especially during an international pandemic, it is now more important than ever to be sure that you are purchasing wild-caught American shrimp. However, due to the actions of various non-U.S. shrimp production companies, this process can be made more difficult than it sounds. As Wild American Shrimp has...

    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 Are Packed Full of Selenium: The Super Nutrient

    As we’ve outlined in other 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 October 6, 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
  • Chef Advocate Highlight: Ryan Prewitt

    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 Petite Robert Bistro, he moved to New Orleans to work with Chef Donald Link at...

    Read More October 1, 2021
  • ASPA Member Feature: Ocean Springs Seafood, Inc.

    At the foot of 400 Front Beach Drive in Ocean Springs, Miss., there is a piece of land with only pillars sticking up from the ground, and even though the building that once housed Ocean Springs Seafood Market, Inc., is no longer there, the history behind this property made a significant contribution to the storybook...

    Read More October 1, 2021