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 …
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 …
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 …
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 …
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, …
When shopping for wild-caught U.S. shrimp at a local grocery store or online, you may be wondering what size and number of shrimp are right for you. If you don’t know what “shrimp counts” or “shrimp sizes” mean, then you may find yourself stranded in …
This recipe for Summer Shrimp Salad is sunny, sweet and healthy too! SUMMER SHRIMP SALAD INGREDIENTS: 1 pound cooked wild-caught American shrimp, peeled and deveined 3/4 cup olive oil 1/4 cup vinegar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 …
Original article by Denise Clemons for Cape Gazette A bag of frozen shrimp is one of the best resources for those busy days when you’ve forgotten to plan dinner or you haven’t left yourself enough time to execute the plan you had. I’m not talking …
Carla has spent over 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author of numerous cookbooks. Her work has appeared in Bon Appètit, Chili Pepper, …
