July 2022 - Page 2 of 2 - American Shrimp Processors' Association

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...

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...

Why Shrimp Hearts Are in Their Heads

Here’s a fun shrimp fact: shrimp hearts are located in their heads! Looks like shrimp don’t have to choose when it comes to going with their head or their heart! But what is the reason for this crustacean’s curious body composition? The answer, of course, comes down to biology: which means that Shrimp School is...

Which Shrimp Eat Better: Wild-Caught American or Farm-Raised Imported?

With how much we love to savor the mouthwatering flavor of wild-caught American shrimp, it can leave one wondering what shrimp like to eat. Also, other than us humans, what animals love to eat shrimp just as much as we do? Pull up a chair at the dinner table, because it’s time for another lesson...

Grain Salad With Grilled Shrimp and Sweet Peppers

This recipe comes from ASPA’s 2019 Chef of the Year – David Guas — to celebrate the re-opening of Bayou Bakery! Ingredients 4 (8-inch) wooden or metal skewers 3/4 cup uncooked bulgur wheat (bulgur is wheat that’s been parboiled, dried, and cracked into nibbly bits: it cooks fast and is very versatile) 5 1/2 tbsp....

Chef Advocate Highlight: Austin Sumrall

AUSTIN SUMRALL WHITE PILLARS Austin Sumrall, the chef-owner of White Pillars has been working in restaurants for many years and has had a passion for cooking most of his life. Austin grew up in McComb, Mississippi, and went on to graduate from the University of Mississippi with a degree in Hotel and Restaurant Management. He...

ASPA Member Feature: Gulf Island Shrimp & Seafood, LLC

Gulf Island Shrimp in Dulac, Louisiana, is comprised of two plants — Scottco and SeaTang — located right across the bayou from each other in Terrebonne Parish. In the shrimp industry, many processors come from a multi-generation, hands-on background, but that isn’t the case for Gulf Island. Although not a family-owned operation, that has never...