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 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
  • Shrimp Chorizo Pasta with Noilly Prat Bouligny Sauce

    This recipe was from Phil Wagner, 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 CHORIZO NOILLY PRAT BOULIGNY SAUCE                                ...

    Read More December 14, 2021
  • ASPA Member Feature: Paul Piazza & Son, Inc.

    For more than 125 years and through four generations, the Paul Piazza & Son family has been providing Premium, Wild-Caught Gulf Shrimp to customers throughout the United States. From the beginning, the company has always worked to be the perfect partner for its customers and continues that tradition to this day. “Our objective is to...

    Read More December 10, 2021
  • Shrimp and Pork Balls with Spicy Lime Dipping Sauce

    By Rachael Ray INGREDIENTS: 4 scallions, green and white parts, coarsely chopped 2-inch piece fresh ginger, peeled 1 serrano or jalapeno chili pepper, seeded and finely chopped, divided 2 cloves garlic, crushed 1/2 cup tamari, plus 3 tablespoons, dark soy, found on the international aisle 1/4 cup fresh cilantro leaves, a big handful 2 limes,...

    Read More December 7, 2021
  • ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

    Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son Seafood based in D’Iberville, Mississippi, embodies...

    Read More December 3, 2021
  • Warm Up on a Cold December Day with These Recipes for Shrimp Creole!

    As December weather keeps the temperature dropping across the country, it’s always a good idea to keep a hearty dish in your back pocket to bring the heat. At Wild American Shrimp, we’ve got you covered with one of our favorite dishes: shrimp creole! Inspired by the French but born in the heart of Louisiana,...

    Read More December 3, 2021