August 2022 - American Shrimp Processors' Association

Our Top Shrimp Video Recipes That Are Perfect for the Summer!

Summer is officially here and that means it’s time for some tasty dishes perfect for the season! There really are no limits to what can be cooked during the summer — whether on the grill or in the kitchen — but, there’s one thing that pairs perfectly with any summer dish: shrimp! Wild-caught American shrimp...

Enjoy This Recipe for Emeril Lagasse’s Shrimp Stew!

By Emeril Lagasse INGREDIENTS 2 pounds medium-size wild-caught, American shrimp: shells and heads on 6 cups water 1 medium-sized yellow onion, quartered 2 bay leaves 1 tablespoon plus 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup flour 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 1/4 teaspoon...

“Wine American Shrimp”: Ideas for Pairing Shrimp and Wine

Shrimp and wine are a match made in heaven. After all, doesn’t just thinking about sitting at a restaurant eating delicious shrimp pasta paired with a perfect wine make your mouth water? While, unfortunately, that may not be possible at the moment, there’s no denying that sales of wine have increased during COVID-19. And with...

Why You Should Always Save Your Shrimp Shells and Tails

When you’re peeling delicious wild-caught American 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 an extra layer keeping you from the mouthwatering flavor inside, right? Wrong! Don’t...

The Best Way to Peel and Devein Your Shrimp

If you’ve ever gone to your local grocery store to purchase wild-caught American shrimp or ordered them online, you’ve probably noticed just how many ways shrimp can be sold. Head-on, headless, peeled and deveined, tails-on: all of them used in different ways for a variety of recipes. Unless you’re going with shrimp that have been...

Kids Will Love This Recipe for Gina’s Shrimp Corn Dogs!

By The Neelys SHRIMP CORN DOGS Ingredients for shrimp: 1 pound raw Wild American Shrimp®, peeled and deveined 1 clove garlic, minced 1 shallot, finely chopped 1/2 lemon, zested and juiced 1/4 cup bread crumbs Kosher salt and freshly ground black pepper Ingredients for buttermilk corn batter: 2 cups all-purpose flour 1 egg 2 cups...

ASPA Member Feature: Bluewater Shrimp Company

David and Kim Chauvin are big visionaries. They currently own three businesses in Dulac, Louisiana: David Chauvin Seafood Company, a fuel/ice dock, supply house, retail location and give you a 1.5-hour tour of the facilities where you take a deeper look into the domestic shrimp industry; Bluewater, an IQF processing plant; and Mariah Jade, a...

Wild-Caught Shrimp and Tasty Bacon Make a Perfect Combo [With Videos]!

Bacon-Wrapped Shrimp on the grill! Nothing beats having a party with your family and friends! However, when it comes to food, what are you supposed to serve? Chips, dip and other finger foods are all classic go-to’s, but if you’re asking us for a real crowd-pleaser, we can’t think of anything tastier than bacon-wrapped shrimp!...

Shrimp to the Weekday Rescue!

If “crazy busy” describes most of your days, Wild American Shrimp can be your best friend in the kitchen. Shrimp cook in only a matter of minutes. Keep them handy in your freezer, and the possibilities for a quick, easy and delicious weeknight meal are endless. Because Wild American Shrimp are first frozen as soon...

Make Dinner Easy With This Quick Mississippi Shrimp Creole!

Dinner is made fast and easy with this recipe for 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)...

Chef Advocate Highlight: Jon Gibson

JON GIBSON WHEELHOUSE OPP *ASPA’S 2017 CHEF OF THE YEAR* Chef Jon Gibson started his culinary career “flippin’ burgers” at the local Hardee’s restaurant and kept moving by trying his hands at tossing pizza dough at the local Domino’s and Pizza Hut. Chef Gibson has always been in or near the restaurant business by either...

How Railroads and Ice Revolutionized the Shrimp Industry

First through train from Houston, Texas, to New Orleans, Louisiana, upon the opening of Morgan’s Louisiana and Texas Railroad (1880) In our day and age, we often don’t appreciate how easy it is to access the superior taste of wild-caught, American shrimp. From the aisles of our local grocery stores to docks populated by...

Small 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...

Fill Up a Whole Family With This Recipe for Seafood Fried Rice!

Fried rice is an incredibly popular dish that can be found around the world, and it’s only made better with the delicious taste of wild-caught American shrimp! This recipe for Seafood Fried Rice incorporates not only shrimp but also any other seafood you like! No matter what you use, you’re sure to wind up with...

ASPA Member Feature: JBS Packing Company, Inc.

Jack Hemmenway is the owner and longstanding patriarch of JBS Packing Company, Inc. located in Port Arthur, Texas. A conversation with him is a one-of-a-kind experience. Jack has dedicated his life to the shrimp industry and the collection of stories he can tell will either make you laugh, cry, or just be incredibly thankful to...

Grilled Chilled Shrimp Rolls

Recipe courtesy of Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro (2015, Oxmoor House) by David Guas, Chef/Owner of Bayou Bakery, Coffee Bar & Eatery – Arlington, VA “This is my take on the classic New England lobster roll. Serve this buttery, rich sandwich with a crisp, cold Sam...

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