Shrimp Tales | American Shrimp Processors' Association

Got Frozen Shrimp? You’ve Got Quick and Easy Dinners!

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 about the tiny breaded variety or the kind that has...

Chef Advocate Highlight: Carla Snyder

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, Better Homes and Gardens, Family Fun and numerous local and regional magazines and newspapers. She...

ASPA Member Feature: Lafitte Frozen Foods, Corp.

Lafitte Frozen Foods Corporation is a family-owned operation that has gained a solid reputation in the shrimp industry as one of the largest domestic processors in the United States. The impeccable approach to providing customers with a quality product for over three decades is attributed to the company’s dedicated team, which is comprised of a...

Eat Wild American Shrimp To Avoid Unknown Substances In Some Imported Shrimp

First, the good news. When American consumers use wild-caught American shrimp – whether they’re in a piping hot bowl of gumbo or placed over a bed of tasty pasta – they can be assured that those shrimp were caught responsibly and are free from harmful substances. They are caught by American shrimpers in the warm,...

Why the USDA Says to Eat More Shrimp!

Every 5 years, the current USDA Dietary Guidelines Committee creates a detailed dietary guideline providing recommendations to help Americans make food and beverage choices that contribute to an overall healthier diet. In preparation for those guidelines, the Committee also creates a scientific report discussing initial research and observed trends to be addressed. To help condense...

Savor the Flavor of This Shrimp and Wild Rice Bake!

INGREDIENTS: 2 1/2 pounds wild-caught American shrimp: boiled, peeled and deveined 1 large green pepper, chopped 3 (10 1/2-ounce) cans cream of mushroom soup 1 (2-ounce) jar diced pimentos 2 cups finely-chopped onion 3/4 cup water 1 cup finely chopped celery 1 (6-ounce) box wild rice 1 pound cheddar cheese, shredded DIRECTIONS: Dilute soup with...