Shrimp Tales

  • Chef Advocate Highlight: Jeremiah Bacon

    JEREMIAH BACON OAK STEAKHOUSE Jeremiah Bacon, a James Beard Foundation semifinalist for Best Chef Southeast for three years in a row, is Executive Chef and Partner of The Indigo Road Restaurant Group’s Oak Steakhouse. Bacon joined Charleston’s beloved Oak Steakhouse in November 2010 where he presents classic steakhouse fare in an impeccable setting on downtown Charleston’s...

    Read More January 28, 2022
  • ASPA Member Feature: Graham Shrimp Company

    Bayou La Batre, Alabama is a land of opportunity fueled by the bounty of the Gulf of Mexico, as Ernie Anderson and his father-in-law Steve Graham of Graham Shrimp Co. Inc. will tell you after four generations of success in the shrimp and seafood processing industries. Through hard work and honest living, the faces behind...

    Read More January 28, 2022
  • Wild American Shrimp Chef Advocate Nick Wallace to Compete in Season 19 of Top Chef

    Photo Courtesy of Nick Wallace   Exciting news from Wild American Shrimp! One of our very own Chef Advocates, Nick Wallace, will be competing in Season 19 of Bravo’s hit show Top Chef — Top Chef: Houston! Chef Nick will be competing with acclaimed Chefs from all over the country, bringing his signature style of...

    Read More January 28, 2022
  • Make Your Next Meal Quick and Easy With Shrimp Sushi!

    There are dozens of delicious ways to serve up wild-caught American shrimp — from Shrimp Scampi to Shrimp Salad — but today, we’re offering up a whole new way to make a tasty shrimp dish quick and easy: Shrimp Sushi! While most people often get their sushi from a restaurant, it’s easy and fun to...

    Read More January 26, 2022
  • Louisiana Creole BBQ Shrimp

    INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on 1½ tsp. Kosher salt 1½ tsp. Coarsely ground black pepper 3 Tbsp. Creole seasoning 1 Tbsp. Powdered garlic ⅓ cup Olive oil ½ cup White wine 2 Tbsp. Lemon juice 2 Tbsp. Louisiana Hot Pepper Sauce 1 Tbsp. Worcestershire sauce ¾...

    Read More January 25, 2022
  • Chef Advocate Highlight: John Currence

    JOHN CURRENCE CITY GROCERY RESTAURANT GROUP Chef John Currence was born and raised in New Orleans, LA to a family that loved to cook and spend time in the kitchen. His mother’s travels with his father during his childhood, combined with the family’s several years in Europe, brought the dishes of the world to their...

    Read More January 21, 2022
  • ASPA Member Feature: Al’s Shrimp Company

    Al Marmande, third-generation owner of Al’s Shrimp Company in Theriot, Louisiana, lays a special claim to shrimp fame as one of the oldest continuing shrimp drying operations in the United States. The Marmande family, which was one of the original French families in the south Louisiana area, can trace its roots all the way back...

    Read More January 21, 2022
  • Mary’s Garlic Gulf-Caught Shrimp

    INGREDIENTS: 1 package of herb and garlic seasoning mix 1 bottle of Catalina dressing 1 cup real butter 6 garlic cloves – minced 2 pounds of M&M Brand, 16/20 headless shrimp DIRECTIONS: Mix the first four ingredients together and melt. Cut shrimp in half and place in a baking pan. Pour mixture over and place...

    Read More January 19, 2022
  • Chef Advocate Highlight: Tory McPhail

    TORY MCPHAIL REVELRY, JAM! AND DAVE’S SUSHI A native of Ferndale, Washington, a small agricultural town on the Canadian border, Tory McPhail grew up on his family’s farm, eating fresh, locally sourced foods and building an early appreciation for their origin. After attending school in Seattle, Chef McPhail opted for a start in New Orleans....

    Read More January 14, 2022
  • ASPA Member Feature: Pamlico Packing Company

    Pamlico Packing Company is one of North Carolina’s premier processing operations, as well as a top supplier of specialty seafood products to various markets all along the East Coast. Bountiful harvests of shrimp, flounder and Atlantic Blue Crab are pulled seasonally from the state’s Pamlico Sound, the nation’s largest lagoonal estuary, and second in size...

    Read More January 14, 2022
  • How Tacos Made with Sweet Gulf Shrimp Helped Save an Austin Food Business

    Beth DiBaggio and Rafael Rodriguez were running a successful catering company, La Pera, in Austin, Texas – whipping up locally-sourced Latin dishes and catering 250 to 300 events of a wide variety every year for two years – only for everything to come to a dramatic halt after the onset of the coronavirus. Now, they’ve...

    Read More January 14, 2022
  • Spice Up Your Next Meal with Wild-Caught Shrimp Gumbo!

    INGREDIENTS: 4 tablespoons olive oil 2/3 cup all-purpose flour, browned dark 3 bunches of green onions 3 large onions, chopped 6 cloves of chopped garlic, minced 1 bell pepper – green or yellow, chopped 1/2 bunch of celery chopped 3 pounds okra chopped 1 large center cut ham, chopped 1 can tomato sauce 3 –...

    Read More January 11, 2022
  • Chef Advocate Highlight: Brody Olive

    BRODY OLIVE PERDIDO BEACH RESORT Chef Brody Olive heads the culinary team at Perdido Beach Resort as the Executive Chef. In this role, he leads the culinary team encompassing all food and beverage operations throughout the hotel’s four restaurants and multiple banquet facilities. Chef Olive brings to the resort an impressive background of training and...

    Read More January 7, 2022
  • ASPA Member Feature: Dominick’s Seafood, Inc.

    Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family. With a fleet of seven boats named after family members like Dominick’s mother (Miss Barbara), his wife (Miss Loraine), his two daughters (Miss Ashleigh and Miss Hannah) and more, the...

    Read More January 7, 2022
  • Shrimp and Pork Belly Ramen Recipe

    SHRIMP & PORK BELLY RAMEN GARNISH Wild-caught American shrimp (3 per serving) 2 oz Braised pork belly (1 per serving) Soft-boiled egg (1 per serving) Nori (2 pieces per serving) Chili oil (recipe follows) Togarashi (recipe follows) Scallion curls RAMEN BROTH Ingredients: 2 qt Pork belly braising liquid 6 Garlic cloves Ginger (thumb-sized piece, chopped)...

    Read More January 4, 2022
  • Shrimp Are Perfect for a New Year’s Diet!

    If you’re going on a diet, it probably means you’re swapping out certain meats for seafood. But who says that’s a bad thing? When you’re trying to eat healthier, shrimp are always on the table. Not only can you cook them in a variety of different recipes, but they also have fewer calories than other...

    Read More January 3, 2022