October 2021 - American Shrimp Processors' Association

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...

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...

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....

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...

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,...

Kick Up Your Cookout With These 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...

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...

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...

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...

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