November 2021 - American Shrimp Processors' Association

Recipe: Maple Glaze Beurre-Blanc Shrimp Over Linguine

By Wild American Shrimp Chef Advocate, Michael-Ann Rowe. SHRIMP & LINGUINE INGREDIENTS 1 Lb. Louisiana shrimp (shell off and cleaned) 2 small handfuls of Linguine 3/4 C maple syrup (1/2 + 1/4) 1 Lg. Shallot heart (diced) 1/4 C light cream 1 TBS unsalted butter 1/4 C of reserved pasta water 2 TBS coconut, grapeseed,...

Chef Advocate Highlight: Monte Sheffield

MONTE SHEFFIELD PALMER’S RESTAURANT BAR & COURTYARD * ASPA CHEF OF THE YEAR 2020 * As a born and raised Texan, Chef Monte Sheffield’s passion for cooking and serving others dates back to his early childhood years when he would help his parents in the kitchen, prepping for their large dinner parties. “I was usually...

Read More November 23, 2021

Spice Up a Cold Day with Shrimp and Grits

Recipes for shrimp and grits can be as varied as the chefs and home cooks who prepare this comforting dish. North Carolina chef Bill Neal is credited with making shrimp and grits popular, thanks to Craig Claiborne of The New York Times, who shared his recipe in the mid-1980s, but it’s been a beloved dish...

Read More November 23, 2021

Celebrate Thanksgiving with Shrimp Butternut Squash Pasta!

When fall rolls around, there are certain flavors that always make one think of the season. Pumpkins, cinnamon and— one of our personal favorites— butternut squash, a flavorful squash that turns a deep orange when ripe which is perfect for autumn and provides a sweet and nutty flavor. Perfectly complementing a variety of dishes, butternut...

Read More November 23, 2021

Wild-Caught American Shrimp: A Tasty Treat for Any Day of the Week!

Perhaps you don’t have escargot or truffles stored in your kitchen, but wild-caught American shrimp can be a standby delicacy that don’t have to wait for a special occasion. If you buy IQF (Individually Quick-Frozen) shrimp, you can use the number you need and keep the rest in the freezer for later. These aren’t just...

Read More November 23, 2021

Emeril Lagasse’s Shrimp and Corn Bisque

INGREDIENTS 3 pounds large Wild American Shrimp®, head on 2 tablespoons olive oil Salt Freshly ground white pepper 2 cups chopped onions 1 cup chopped carrots 1 cup chopped celery 1 cup brandy 1/4 cup tomato paste 3 crushed garlic cloves 2 bay leaves 4 sprigs fresh tarragon 4 sprigs fresh thyme 6 black peppercorns...

Read More November 23, 2021

Warm Up Your Day with Smoked Shrimp Bisque!

Ingredients 1 qt shrimp stock concentrate (recipe to follow) 1 qt heavy cream 1 cup tomato paste 2 cups smoked shrimp salsa (recipe to follow) 1/2 cup fried plantain crumbles for garnish (recipe to follow) Heat stock, cream, and tomato paste in a stockpot and simmer for 30 minutes. Add salsa and season to taste....

Make Lunch a Breeze with Smart & Easy Shrimp Salad!

Ingredients: 1 pound cooked Wild American Shrimp®, peeled and deveined 1 tablespoon fresh lemon juice 1 tablespoon honey 1/2 pound Jarlsberg or Swiss cheese, cut into 1/2-inch cubes 1/4 cup chopped spring onions 1 cucumber, sliced into rounds 1/3 cup mayonnaise 1 teaspoon curry powder Directions: In a large bowl, mix the shrimp and cheese....

Chef Advocate Highlight: Ron Allen

RON ALLEN SAS INSTITUTE Ron Allen is a chef and Senior Culinary Manager at SAS Institute in Cary, NC. SAS, one of the pioneers in analytics software, has on-campus cafes for its employees providing company subsidized breakfast and lunch for thousands of people each day. Since being hired as an assistant manager of one of...

Spice Up Your Dinner with Arroz con Camarones!

Recipe by Brad Williamson Ingredients: 1 lb. large shrimp, cleaned and deveined 1 cup onion chopped 1 medium green pepper cut into thin strips Olive oil 3 oz. Spanish chorizo, sliced 1 teaspoon saffron threads 1 1/2 cups of water 1 cup rice 1 large garlic clove...

Make Your Next Meal a Party with New Orleans-Style BBQ Shrimp!

RECIPE BY WILD AMERICAN SHRIMP CHEF ADVOCATE, DAVID GUAS INGREDIENTS 6 (12-inch) wooden skewers 2 lb. unpeeled, raw, wild-caught American shrimp ¼ cup olive oil, divided 10 Tbsp. butter, divided 1 tsp. whole black peppercorns 2 bay leaves 3 Tbsp. minced garlic cloves 2 Tbsp. chopped fresh rosemary ½ cup Worcestershire sauce ½ tsp. freshly ground black...

They Might Be Shrimp, But They Grow Quickly!

Wild American Shrimp thrive in the nutrient-rich waters of the Gulf of Mexico and the South Atlantic Ocean. So, is it any wonder they can grow this quickly: about one inch every seven to ten days? They’re in an ideal environment to not only grow but to adopt the delicious flavors that are unique to...

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