Shrimp Tales

  • Chef Advocate Highlight: Mike Koerner

    MIKE KOERNER CHEZ MIKEY Chef Mike Koerner was born and raised in Deerfield, Illinois, and was exposed to a wide array of cultures early on. Culinary excellence was in Mike’s DNA with Swedish, Italian, and Hungarian blood. His Italian grandmother was the first to take Mike under her wing and teach the basics of Italian...

    Read More December 30, 2021
  • Ring in the New Year With This Champagne-Infused Shrimp Scampi!

    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: perfect with a glass of champagne to celebrate the New Year! INGREDIENTS 1 1/2 pounds large shrimp (about 16 to 24) 1/3 cup clarified butter 4 tablespoons minced garlic 6...

    Read More December 30, 2021
  • Make Dinner Easy With This Quick Mississippi Shrimp Creole!

    INGREDIENTS:     2 pounds raw Wild American Shrimp®, peeled (weight is after shelling) 1 cup bell pepper chopped 1/2 cup onion chopped 1/4 cup celery, finely-chopped 1 teaspoon minced garlic 1 jar Prego® Traditional tomato sauce (don’t substitute brands) 1 bay leaf 6 slices bacon* 1 cup seasoned chicken stock Cayenne to taste 3-4...

    Read More December 29, 2021
  • Wild Caught U.S. Shrimp: A Healthy Protein Source for Babies!

    As we’ve discussed in a previous blog post, wild-caught American shrimp are perfectly acceptable and even recommended for feeding to young children. While they are delicious, they also come with a variety of health benefits that, when taken in at a young age, can result in lifelong positive results for children. Today, let’s take a...

    Read More December 28, 2021
  • Why You Should Always Save Your Shrimp Shells and Tails

    Shrimp Stew   When you’re peeling premium, wild-caught shrimp for your next meal and end up with a bowl full of shrimp shells, the first thing you probably think of is to throw them away as soon as you can. After all, they’re just a layer keeping you from the mouthwatering flavor inside, right? Wrong!...

    Read More December 27, 2021
  • Chef Advocate Highlight: Jim Smith

    CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing Commission. As the state chef, he placed an emphasis on using the best local ingredients and has made strides to encourage the support of local farmers and Alabama fishers. He...

    Read More December 23, 2021
  • Make a Shrimp Christmas Tree This Holiday Season!

    If you read our blog post tribute about American seafood advocate, Bertha V. Fontaine, then you may remember the appearance of a unique, decorative way to serve shrimp for your holiday meal – a shrimp Christmas tree. You may be asking yourself: what even is a “shrimp Christmas tree?” We’re glad you asked! Shrimp Christmas...

    Read More December 23, 2021
  • “Shrimplify” Your Next Meal with This Fast and Easy Recipe for Shrimp & Grits!

    This recipe for Shrimp & Grits is a Southern classic dish made fast and easy: guaranteed to “Shrimplify” your life! INGREDIENTS: • 2 Cups of yellow corn grits, or grits of your choice • 1/4 Cup of butter • 1 onion, diced • A half-block of cream cheese (optional) • 1.5 pounds of wild-caught, American...

    Read More December 23, 2021
  • Treat Yourself With This Savory Shrimp Acadian!

    This recipe was from Dorothy Noriea, a finalist in the NOLA.com | The Times-Picayune “Win Your Weight in Shrimp Contest presented by Rouses Markets” cook-off held on June 23, 2018, in New Orleans, LA.  SHRIMP ACADIAN                                      INGREDIENTS 1...

    Read More December 23, 2021
  • Do You Know Where Your Shrimp Come From?

    Americans eat over 10 pounds of seafood on average every year, with shrimp alone taking up around 4 of those pounds on average. But how many of us know where our shrimp come from? Only wild-caught, American shrimp give you the succulent flavor that transports your mouth to a seaside resort – enriched from the sun-soaked...

    Read More December 22, 2021
  • Basil Chimichurri Grilled Wild Gulf Shrimp Skewers

    INGREDIENTS: 4 lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail off 6 cups Cilantro, leaves 6 cups Fresh basil leaves 6 Tbsp. Fresh oregano 6 ea. Garlic, whole cloves 4 ea. Jalapeño, no seeds ½ cup Shallot, sliced 2 Tbsp. Cumin 6 Tbsp. Sherry vinegar 6 Tbsp. Lime juice 1½ Tbsp. Black...

    Read More December 21, 2021
  • Little Shrimp Pack Big Flavor!

    It’s common behavior to automatically reach for the largest, juiciest-looking shrimp you can find when sourcing ingredients for your next shrimp dish. However, did you know that smaller sizes of shrimp can be just as delicious? Smaller-sized shrimp aren’t just the “shrimp” of shrimp. Small shrimp (less than 61-70 size) are more tender and are...

    Read More December 20, 2021
  • Chef Advocate Highlight: Geraldo Bayona

    GERALDO BAYONA COLUMBIA RESTAURANT Geraldo Bayona (Chef Jerry) is based at the flagship, over 115-year-old Columbia Restaurant℠ in Tampa’s historic Ybor City, which remains Florida’s oldest restaurant, where he has worked for over 20 years. Fourth-generation co-owner and Columbia Restaurant Group President, Richard Gonzmart, has turned to Chef Jerry to help create menu items and...

    Read More December 17, 2021
  • ASPA Member Feature: Wood’s Fisheries

    The Wood family has been fishing in the sleepy Gulf Coast town of Port St. Joe, Florida since 1860. When it comes to seafood, the Woods have done it all. They caught mullet to make oil and hopped on board a shrimp boat soon after diesel engines became available. Although Wood’s Fisheries is a fifth-generation...

    Read More December 17, 2021
  • Make Dinner Feel Like a Night Out with These Video Recipes for Shrimp Pasta!

    Shrimp Linguine with Vegetables   Quarantine has us all missing the simple luxuries we once took for granted, including treating ourselves to a special dinner at a nice restaurant. Just because you’re quarantining at home doesn’t mean you have to sacrifice restaurant-quality food. You can recreate the same delicious taste in your own kitchen with...

    Read More December 17, 2021
  • Don’t Just Buy American: Cook American

    There are some shrimp dishes that are just classic American – Shrimp Gumbo, Shrimp Creole, Shrimp & Grits and more. But it’s hard to call a dish an American classic without cooking it with American ingredients. These classics and many more need wild-caught, American shrimp to taste their best. Shrimp Gumbo How do you get...

    Read More December 15, 2021