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2026 Annual Meeting – March 19-20

American Shrimp Processors Association

American Shrimp Processors' Association

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Liz Williams cooking authentic New Orleans-style Shrimp Creole.

Learn to Make Shrimp Creole from Southern Food & Beverage Museum Founder Liz Williams

October 4, 2021

The Southern Food & Beverage Museum in New Orleans, Louisiana has provided Wild American Shrimp with a video on how to make authentic, New Orleans-style Classic Shrimp Creole with wild-caught shrimp made by the museum’s founder, Liz …

Read moreLearn to Make Shrimp Creole from Southern Food & Beverage Museum Founder Liz Williams
A photograph of Chef Ryan Prewitt.

Chef Advocate Highlight: Ryan Prewitt

October 1, 2021

RYAN PREWITT PÊCHE Ryan Prewitt began his culinary career in the farmer’s markets of San Francisco, where a burgeoning interest in food developed into a full-blown career. After spending time working for chefs Robert Cubberly and Alicia Jenish at Le …

Read moreChef Advocate Highlight: Ryan Prewitt
A plate of peeled and deveined shrimp.

Peel & Devein Your Shrimp Like a Pro!

September 29, 2021

Peeling and deveining raw shrimp is easier than you might think! The only things you’ll need are your hands and a paring knife. You’ll also need a receptacle for discards and, of course, some flavorful wild-caught American shrimp from one of …

Read morePeel & Devein Your Shrimp Like a Pro!
Tagliatelle pasta with shrimp and parsley

Five (5) of 2021’s Top Cooking Trends Meet Wild American Shrimp

September 27, 2021

The COVID-19 pandemic has affected all of our lives in drastic ways, but one of the most pronounced is how much time we’ve had to spend at home self-quarantining. For many of us, this has meant more time spent in the kitchen preparing our own meals …

Read moreFive (5) of 2021’s Top Cooking Trends Meet Wild American Shrimp
Chef Ryan Nelson poses from the neck up.

Chef Advocate Highlight: Ryan Nelson

September 24, 2021

RYAN NELSON LATE HARVEST KITCHEN Ryan Nelson opened Late Harvest Kitchen in 2011. Late Harvest Kitchen is a locally sourced, farm-to-table restaurant and opened to rave reviews. In 2012, Indianapolis Monthly awarded the restaurant its highly coveted …

Read moreChef Advocate Highlight: Ryan Nelson
A plate of shrimp deviled eggs.

JoJo’s Deviled Eggs with Gulf-Caught Shrimp Recipe

September 23, 2021

INGREDIENTS: 1/4 pound Wild American shrimp, boiled and chopped 1 dozen boiled eggs 1 teaspoon pickle relish 1 teaspoon onion 1 teaspoon celery 1 teaspoon green onion 1/3 cup cream cheese 1 tablespoon mayonnaise DIRECTIONS: Take yellows of eggs and …

Read moreJoJo’s Deviled Eggs with Gulf-Caught Shrimp Recipe
A setting sun over the Gulf of Mexico in Florida on a fall evening

Ridin’ the Tide Out! Wild Shrimp Migrate and Pick Up Great Taste Along the Way

September 22, 2021

During colder months, people across the country are left wishing for warmer days, so much so that they may travel to warmer vistas. Did you know that shrimp also try to stay warm by migrating to warmer waters? Shrimp, particularly brown shrimp, are …

Read moreRidin’ the Tide Out! Wild Shrimp Migrate and Pick Up Great Taste Along the Way
A plate of Gulf Snapper and Confetti Shrimp.

Recipe: Gulf Snapper and Confetti Shrimp

September 9, 2021

GULF SNAPPER AND CONFETTI SHRIMP RECIPE BY: WILD AMERICAN SHRIMP® CHEF ADVOCATE, MONTE SHEFFIELD  Ingredients 4          Snapper fillets, skin off ½        Lb. medium, peeled and deveined Wild American Shrimp ¼        Cup olive oil 3          Cloves …

Read moreRecipe: Gulf Snapper and Confetti Shrimp
A bowl of shrimp and sausage jambalaya.

Spice Up Your Next Meal With Jerry’s Mississippi Jambalaya Creole

September 9, 2021

INGREDIENTS 10 pounds Wild American Shrimp®, cleaned and peeled 6 onions, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 whole celery, diced 2 bunches green onions, diced 1 pound bacon, finely diced 2 pounds smoked sausage, diced 1 …

Read moreSpice Up Your Next Meal With Jerry’s Mississippi Jambalaya Creole
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American Shrimp Processors Association

P.O. Box 4867, Biloxi, MS 39535

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