Shrimp Tales | American Shrimp Processors' Association

Shrimp Scampi Is America’s Favorite Recipe According to America’s Test Kitchen!

Shrimp scampi is an incredibly popular way to serve shrimp, and it’s easy to see why! Pairing the sweet taste of wild-caught shrimp with the savory flavor of a garlic butter sauce makes a match made in seafood heaven. However, shrimp scampi isn’t just a popular shrimp dish. In a vote held by America’s Test...

ASPA Member Feature: C. F. Gollott and Son Seafood, Inc.

Within the shrimp industry, the commonality of a family-run business holds as much pride as the Wild American product they harvest from domestic waters. Of course, not all processing plants that line the Gulf and South Atlantic have a rich story of family history, but C.F. Gollott & Son Seafood based in D’Iberville, Mississippi, embodies...

Fun Fact Friday: Belgium’s Horseback Shrimpers

For nearly 700 years, the shrimpers of Oostduinkerke, Belgium, have been using draft horses to help them pursue the local catch. Typically weighing more than 2,000 pounds, these horses are well suited to the task of carrying shrimp fishermen through the cold waters of the North Sea, but only after at least a year of...

Celebrate National Gumbo Day With These Shrimp Gumbo Recipes!

Wild-Caught Shrimp Gumbo New Orleans is known as one of the liveliest places in the country any time of year, so why not bring the heat of a Mardi Gras-style party to your next meal by cooking up one of the city’s signature dishes? Shrimp gumbo! Shrimp gumbo mixes the premium quality and taste of...

Louisiana Creole BBQ Shrimp

This Louisiana Creole BBQ Shrimp is perfect for any cookout! INGREDIENTS 4½ lb. Wild Caught Gulf Shrimp, size 16/20, peeled and deveined, tail on 1½ tsp. Kosher salt 1½ tsp. Coarsely ground black pepper 3 Tbsp. Creole seasoning 1 Tbsp. Powdered garlic ⅓ cup Olive oil ½ cup White wine 2 Tbsp. Lemon juice 2 Tbsp....

Chef Advocate Highlight: Chris Hastings

CHRIS HASTINGS HOT AND HOT FISH CLUB & OVENBIRD Christopher Hastings is the Chef and co-owner of Hot and Hot Fish Club and OvenBird in Birmingham, Alabama. A native of Charlotte, North Carolina, Hastings is a graduate of the Johnson & Wales Culinary School in Providence, Rhode Island. After graduation, Hastings moved to Birmingham—where he...